Yield: 16 scones
Prep Time: 15 min
Cook Time: 12 min
3 cups all-purpose flour
1/3 cup granulated white sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 cup unsalted butter (1 stick)
1 cup vanilla yogurt
3/4 cup dried cranberries, plumped (soak them in a little bit of hot water 5 minutes, then drain)
1. Preheat oven to 350°F. Line cookie sheet with parchment paper.
2. Mix together flour, sugar, baking powder and baking soda in the bowl of a mixer. Add butter and blend until it resembles course cornmeal. Add the yogurt and cranberries and mix gently to create dough. Turn dough onto a lightly floured board and divide in half. Pat each dough half into circle approximately 6 to 7-inches in diameter. Cut each circle into eighths, and place on prepared cookie sheet.
3. Bake scones for 12 to 15 minutes. Cool and serve as desired.
*Other dry fruit can replace cranberries- dried apricots, currants, cherries or raisins are all tasty possibilities.
Source: RecipeGirl.com (via www.dannon.com)