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Very moist...
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3 cups |
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all-purpose
flour |
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1/3 cup |
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granulated
sugar |
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2 Tbs |
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baking
powder |
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1 tsp |
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baking soda |
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½ cup |
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unsalted
butter (1 stick) |
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1 cup |
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vanilla
yogurt |
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¾ cup |
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dried
cranberries, plumped |
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1 |
Preheat oven to
350°F. Line cookie sheet with parchment paper. |
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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. |
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3 |
Bake scones for 12
to 15 minutes. Cool and serve as desired. |
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Servings: 16 |
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Cooking Tips |
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*To plump cranberries,
simple cover with warm water and let stand 5-8 minutes. Drain
well and use as directed. |
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**Other dry fruit can
replace cranberries- dried apricots, currants, cherries or
raisins are all tasty possibilities. |
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Recipe Source |
| Dannon.com |
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