1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl whisk together flour, sugar, baking powder, and salt.

3. Cut in cold butter until mixture resembles coarse crumbs with pea-sized bits of butter.

4. Toss dried cranberries and white chocolate chips in flour and fold into the dry mixture.

5. In a separate bowl whisk egg, buttermilk, and vanilla bean paste until smooth.

6. Pour wet ingredients into dry ingredients and stir until a rough dough forms.

7. Turn dough onto a lightly floured surface and gently knead into a 7–8 inch round disc.

8. Cut the disc into 8 wedges and place them on the prepared baking sheet, spacing 2 inches apart.

9. Chill the scones in the refrigerator or freezer for 10–15 minutes.

10. Brush the tops with buttermilk or heavy cream and sprinkle with coarse sugar.

11. Bake for 15–18 minutes until the edges are golden and the tops are lightly browned.

12. Transfer scones to a cooling rack and cool for a few minutes.

13. Optional: melt white chocolate and drizzle over cooled scones.

14. Serve warm with clotted cream, jam, or tea.