These easy, cake-like scones are perfect for the holidays. Studded with pearl sugar, tart dried cranberries, and bits of white chocolate, they will quickly become a family favorite. Easily made ahead and frozen!
Preheat your oven to 375 degrees F.
Line two baking sheets with parchment paper and set aside.
In a large bowl, combine the flour, sugar, baking powder, and kosher salt. Briefly whisk the ingredients together.
Using a pastry cutter, cut in the cold butter and cream cheese until the mixture resembles coarse sand.
In a separate bowl, add the buttermilk and one egg. With a fork, lightly beat to combine.
Make a well in the dry ingredients and pour the buttermilk/egg mixture in the middle. Using a wooden spoon or spatula, gently fold together the wet and dry ingredients until a loose dough comes together. Do not over mix.
Stir in the white chocolate chips and dried cranberries.
Using a small scoop, place rounded mounds of dough (3-4 Tablespoons each) on the prepared baking sheets, approximately 2 inches apart.
To make the egg wash, add an egg and a splash of cream or milk to a small bowl and whisk gently with a fork to combine.
Brush each scone with a light coating of egg wash and sprinkle generously with pearl sugar.
Bake for 10 minutes on the lower oven rack.
Rotate the pan and continue baking on a middle/upper rack for 6-7 more minutes, until just golden on top.
Note: If baking from frozen, bake 10 minutes on the lower rack, rotate, and then bake 10 additional minutes on the upper rack.
These scones can be frozen after baking or you can easily portion the raw dough into the scones and freeze quickly on a baking sheet before placing the frozen, unbaked scones into a freezer bag for later baking.