Chocolate Cranberry Scones

A festive twist to the usual scone.

2 1/4 cups cake and pastry flour
3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/3 cup cold butter, cubed
4 squares semi sweet chocolate, coarsely chopped
1/2 cup dried cranberries or cherries
3/4 cup milk
1 tbsp brown sugar
2 squares white chocolate

1. Preheat oven to 400F.  Combine flour, sugar, baking powder and salt.  Use pastry blender or two knives to cut butter into dry mixture until crumbly.  Stir in semi-sweet chocolate and cranberries.
2. Make a well in dry ingredients; add milk and stir with fork until ragged dough forms.  Turn out onto work surface and knead just until ragged bits are incorporated into dough.  Gently pat dough into 3/4 inch thick disc.  Use 2.5 in cutter to cut out scones.  Place on unbuttered baking sheet.
3. Sprinkle tops evenly with brown sugar.  Bake in preheated oven for 12 to 15 minutes or until golden on the bottom; broil for 45 seconds or until top is golden.  Let cool on wire rack.  Microwave white chocolate on medium for about 1 minute.  Stir until smooth.  Drizzle over cooled scones.

Makes 12 scones