Preheat the oven to 425.  Line a baking sheet with parchment paper.

In a large bowl, combine flour, baking powder, sugar, and salt.  Add cubed butter and cut with a pastry cutter or two knives until mixture resembles a coarse meal.  Stir in dried cranberries and white chocolate chips.

In a small bowl, beat egg and half and half.  Add to flour mixture, stir gently with spatula until mixture just comes together.  Transfer to a lightly floured work surface.  Shape into a circle or rectangle about 1 inch thick. Using a biscuit cutter or cup about 3 inches in diameter, cut out 10 scones and place on baking sheet.

Bake for 12-14 minutes.  Let cool slightly before transferring to a wire rack to cool.  These are best eaten the day they are made.