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MUFFIN &
SCONE RECIPES:
Cranberry Vanilla Scones
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Cranberry
Vanilla Scones |
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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 |
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dannon.com |
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