Cranberry and Vanilla-Yogurt Scones
Lightened-up, no-butter sweet Scones made with a delicious vanilla yogurt and ruby red cranberries.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1/3 cup skim milk + more for brushing the tops
- 1 tub (5.3-ounces) Vanilla Siggi's Yogurt
- 1/2 cup dried cranberries (you can use fresh cranberries, too, but cut them in half)
- 1/2 tablespoon turbinado sugar , optional
Instructions
- Preheat oven to 400.
- Line a baking sheet with parchment paper; set aside.
- In a large mixing bowl combine flour, baking powder, sugar and salt; whisk until combined.
- Make a well in the center of the flour-mixture and add milk into the well; add olive oil and yogurt.
- Using a wooden spoon, stir all the ingredients just until the dough comes together.
- Using your hands, add cranberries and knead the dough around about 4 to 5 times.
- Transfer dough to previously prepared baking sheet.
- Flatten ball into a disk; using a pizza cutter, cut the dough into 8 wedges.
- Brush tops with milk and sprinkle with turbinado sugar.
- Separate each wedge, leaving about an inch in between each scone.
- Bake for 15 to 17 minutes, or until golden brown.
- Remove from oven and let cool for a few minutes or until cool enough to handle.
- Serve.
Nutrition
Calories: 256kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 152mg | Potassium: 200mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Calcium: 82mg | Iron: 1.7mg
