Cranberry White Chocolate Scones

 from Meg Tuttle

2 c. flour
1 Tbs. baking powder
3/4 tsp. salt
2 Tbs. sugar
1 1/2 tsp. cinnamon
5 T. butter/margarine/shortening, softened
1 egg
1/3 c. cream
1/3 c. milk
1/3 c. chopped pecans (optional)
1/3 c. dried cranberries
1/2 c. white chocolate chips

Mix together dry ingredients (a good sifting makes for a lighter texture). Add butter and mix with a pastry blender until coarse crumbs form. Add egg, cream, and milk. Stir until smooth. Stir in craisins and white choc. chips. Shape into balls and place on a baking sheet. Bake at 350* for 10-15 min. until barely golden brown on the bottom.

Notes: Instead of sifting the dry ingredients, I just use my pastry blender and mix them around until the mixture seems lighter. When I haven't done this, the scones are flatter - go figure. I never thought the sifting instructions in recipes were a big deal.
I sometimes substitute flavored creamer for the cream and milk when I have it on hand. If you do this, omit the sugar or else the scones get too sweet.