Preheat over to 425 degrees. In a medium mixing bowl, mix flour, sugar salt and baking powder. In small mixing bowl, whisk together canola oil, vanilla extract, egg and whipping cream until combined.
Add wet ingredients to dry ingredients and mix until just combined. Add white chocolate chips and cranberries, using hands to evenly disperse.
On lightly floured surface, form scone dough into a large circle, roughly 1.5 inches high. Flatten top. Cut into 8 equal sized wedges. Place on parchment covered cooking sheet. Bake for about 15 minutes or until browned and toothpick comes-out clean.
While scones are baking, cream softened cream cheese, icing sugar, vanilla extract and milk. Set aside until ready to ice scones.
Once scones are baked and cooled, move icing mixture into piping bag or plastic sandwhich bag with corner cut. Ice in zig-zag pattern. Top with leftover dried cranberries!
