Preheat oven to 450 degrees.

Sift together flour, baking powder, sugar and salt into a large bowl. Using two knives, cut in the butter until it's the size of small peas. You can also use your hands but if you do, be very careful not to overmix.

Reserve 2 Tbsp of the beaten eggs in a small bowl. Add the heavy cream add the majority of the eggs and beat until combined.

Make a well in the dry ingredients. Pour the egg and heavy cream mixture into the center. Also add the white chocolate chips and dried cranberries at this time. Combine in a few strokes and handle as little as possible. Turn out onto a lightly floured work surface. Pat the dough until it is approximately 3/4 inch thick. Using a biscuit cutter, cut into large circles. Combine the scraps, pat them out again and cut out any remaining biscuits. Place on an ungreased baking sheet. Brush with the reserved beaten egg.

Bake for 13-15 minutes, until the tops are golden brown.

In a small microwavable bowl, combine the chocolate chips and milk for the glaze. Microwave in 20 second increments, stirring between, until melted. Drizzle over warm scones and serve immediately.