CRANBERRY AND WHITE CHOCOLATE SCONES

1-3/4 CUPS ALL PURPOSE FLOUR
1/4 CUP SUGAR
2-1/2 TEASPOONS BAKING POWDER
½ TEASPOON SALT
5 TABLESPOONS CHILLED, UNSALTED BUTTER, CUT INTO PIECES
6 TABLESPOONS HALF AND HALF
1 LARGE EGG, BEATEN
½ CUP CRANBERRIES, FRESH, FROZEN OR DRIED
½ CUP WHITE CHOCOLATE CHIPS

BLEND FLOUR, SUGAR, BAKING POWDER, SALT AND BUTTER. ADD HALF AND HALF, EGG, CRANBERRIES AND WHITE CHOCOLATE CHIPS. STIR UNTIL DOUGH BEGINS TO HOLD TOGETHER. TURN ONTO LIGHTLY FLOURED BOARD. KNEAD FOR TWO MINUTES. PAT INTO ½ INCH ROUND; CUT INTO 8 WEDGES. TRANSFER TO BAKING SHEET SPRAYED WITH VEGETABLE OIL. BAKE AT 400 DEGREES FOR 14 MINUTES UNTIL GOLDEN BROWN.