Preheat oven to 400° (conventional; 375° convection).

Measure 1 cup of frozen cranberries and cut in half, two at a time, while they are frozen. Transfer to a small bowl and sprinkle 2 tablespoons of sugar over them and give the bowl a shake. They will absorb the sweetness while the scone dough is being made.

Line a baking sheet with parchment.

In a large bowl, combine flour, ½ cup sugar, baking powder, salt, and cardamom.

Cut cold butter into tablespoons and add to dry mix. Using a pastry cutter, blend butter into mix until it resembles coarse (pea size) crumbs.

Add orange zest and white chocolate.

In a medium bowl, combine egg, orange juice, and vanilla.

Pour wet mix into dry and mix with wooden spoon until it starts to come together. Using hands, knead in the bowl just until it forms together in a ball.

Add the cranberries and mix in by continuing to knead.

Transfer to baking sheet and press out into a 9-inch circle.

Cut into 8 wedges and separate by 1 inch.

Bake 18 minutes, rotating halfway through. Test that a toothpick comes out clean. Let cool 5 minutes on baking sheet and transfer to cooling rack.

Enjoy!