Cranberry White Chocolate Scones

Ooh these scones.  These are the scones that made me fall in love with scones.  I compare every other variety of scone to this one, and it always comes out on top.  This delicious recipe is from my sister Lauren; I can take no credit.  I have nothing more to say; just make these scones and thank me later.

Cranberry White Chocolate Scones
1 3/4 cups flour
3 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup craisins
4-6 Tbsp half and half, plus additional
1/3 cup cold butter
1 egg, beaten
1/2 cup white chocolate chips
coarse sugar crystals

Mix flour, sugar, baking powder and salt in large bowl.  Cut in butter using pastry blender until mixture looks like fine crumbs.  Stir in egg, craisins, chocolate chips, and just enough of the 4-6 Tbsp of half and half so the dough leaves the side of the bowl.  Place dough on lightly floured surface; gently roll in flour to coat.  Knead lightly 10 times.  Roll/pat into an 8" circle and place on ungreased cookie sheet.  Cut into eight wedges with sharp knife that has been dipped in flour after each cut.  Don't separate wedges.  Brush top of scones with half and half and sprinkle with sugar crystals (or can use granulated). Bake at 400 degrees for 14-16 minutes, or until golden.  (The thicker the scones, the longer they take to bake - make sure the middle of the circle is not gooey.)  Immediately remove from cookie sheet; carefully separate wedges.  Serve warm, or can store in airtight container and serve later.