Preheat oven to 400º F. In a large bowl stir together flour, sugar, baking power and baking soda. Add butter pieces and cut in with a pastry cutter, or break up and mix in with fingers, until evenly incorporated.
Stir in dried cranberries and white chocolate chips. Make a well in center.
In separate small bowl combine eggs and yogurt, then pour into flour mixture. Stir together just until combined.
This part will be messy, but fun! Place dough on a smooth floured surface. Sprinkle with flour and knead by folding and pressing until smooth and combined, about 8-10 times. You'll probably need to sprinkle on more flour as you go until it thickens.
Pat dough into flat, round circle about 1-inch thick and 9-inch diameter. Cut into 8 even triangular wedges.
Place scones on parchment lined baking sheet. Lightly brush tops with milk and sprinkle with extra sugar for garnish and a bit of crunch.
Bake at 400º for 12-15 minutes until golden brown. Cool slightly on wire rack and serve warm.
Don't soften your butter it must be cold for the perfect scone texture
Don't over-knead or it'll toughen the dough
Use this recipe as a base for any dried fruit you like, raisins and apricots work really well
Don't flatten or roll out the scones too thin before cutting or you will have very dense scones
Make sure to brush the tops with milk before baking for a nice golden color
Let the scones cool completely before serving
Leftovers can be stored in a sealed container for up to 1 week or can be frozen