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Heat oven to 400°F.
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Combine flour, sugar, baking powder, lemon zest and salt in a food processor
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Cut in butter by pulsing until mixture resembles coarse crumbs.
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Stir in whipping cream and orange juice and mix until dough holds together.
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Stir in cranberries and 1 1/2 cups white baking chips.
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Turn dough onto lightly floured surface and knead 5 to 10 times or until dough is smooth.
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Divide dough into 8 equal pieces and shape each piece into 8-inch log.
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Cut each log into 4 (2-inch) pieces; cut each piece in half diagonally to form small triangles.
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Place scones, at least 1 inch apart, onto an iron skillet or un-greased baking sheet.
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Bake 11-13 minutes or until golden brown around edges.
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Cool completely.
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Combine remaining 3/4 cup white baking chips and shortening in bowl.
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Microwave on 50% power for 30 seconds; stir.
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Continue microwaving and stirring every 30 seconds until chips are melted and smooth.
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Drizzle scones with melted chocolate.