½ cup + 1 tablespoon butter (½ cup frozen; 1 tablespoon melted)
1 cup dried cranberries
1 cup white chocolate chips
½ cup plain Greek yogurt
1 large egg
1 tablespoon water
Preheat oven to 350°F. In a large bowl, combine Maple Iced Gingerbread Mix packet 1 with flour.
Grate ½ cup frozen butter into dry mixture; stir until it resembles coarse crumbs. Stir in dried cranberries and white chips. In a small bowl, whisk together yogurt and egg until smooth. Fold into dry mixture.
Using hands, form dough into a. ball. Place dough on a greased baking sheet, and pat into an 8-inch circle about ¾-inch thick. Using a pizza cutter, slice into 8 large scones, placing them at least an inch apart on the baking sheet.
Bake 25-28 minutes or until browned; let cool. In a small bowl, whisk Maple Iced Gingerbread Mix packet 2 with 1 tablespoon melted butter and 1 tablespoon water until smooth. Drizzle over scones.