1. Preheat the oven to 400°F and line two sheet pans with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking powder and salt. Using your fingers or a pastry cutter, mix in the cold butter until the butter looks like small pebbles and the mixture has the consistency of damp sand. (It should be slightly moistened) Stir in the white chocolate chips.
3. In a separate bowl, whisk together the half and half, lemon juice, egg yolk and vanilla. Stir into the flour mixture and mix until a shaggy dough comes together.
4. Generously flour a work surface and your hands and turn out the dough onto the surface. Knead the dough until just mixed and flatten into one large 1/2″ thick slab and sprinkle the cranberries on top.
5. Fold the dough over twice to trap in the cranberries, then flatten into a 6″ by 9-12″ rectangle slab. (Feel free to sprinkle the dough with more flour if it gets too sticky, and use a spare piece of parchment paper to keep your hands clean)
6. Using a dough scraper, cut the dough into 6 equal sections, then cut each section again in half diagonally (pictured).
7. Place each scone onto the parchment lined sheet pan at least 2 inches apart and brush the tops with half and half, then sprinkle with the turbinado sugar.
8. Bake about 15-17 minutes, or until the tops are golden brown.
9. Serve warm as is with butter, jam or cream, or transfer to a cooling rack to glaze.

To glaze (optional):

Mix the sifted confectioners sugar, milk or half and half and vanilla together until smooth, then pour over each scone. Let sit a few minutes to dry.