Cranberry White Chocolate Chip Scones

Preheat oven to 425ºF. Line a baking sheet with parchment paper.

In a food processor or Vitamix blender, add flour, sugar, salt, baking powder, and lemon zest. Pulse a few times. Add cubed butter and pulse about 7 or 8 times or until mixture resembles coarse crumbs.

Pour mixture into a large bowl. Add cranberries and white chocolate chips and mix with a wooden spoon. Pour milk in and mix just until moistened.

Place dough onto a lightly floured surface and form into a ball. If dough is too sticky, add a bit more flour. Pat ball down and form into a disk about 7 inches wide and 1 inch thick. Cut into 6 triangular pieces and place onto parchment paper.

In a small bowl, make topping by mixing brown sugar, cinnamon, and milk. Brush scones with topping mixture.

Bake in preheated oven for about 15–17 minutes or until golden brown. Remove from oven and transfer to a wire rack for about 5 minutes. Remove from tray and place back on rack.

Store in an airtight container.