Well hello there! As you can see, I decided to take last week off. Turns out I have been fighting a sinus infection and bronchitis while Caroline has been fighting her own nasty cold, so we were not a very active family this past week. I still have no idea how Jeromy has managed to avoid our sickness. I only get sick every couple of years so when I do get sick, I really get sick.
This past Saturday my aunt and uncle came to meet Caroline. Despite the massive pressure in my head, I wanted to bake something to accompany the frittata, hash browns and salad. I was going to go with muffins but decided to make something different and went with scones. Who knew—they’re just as easy as muffins! I really wanted to use whole wheat pastry flour since I’ve had a bag of it sitting in my cabinet for awhile, cranberries that were in the freezer and Greek yogurt in the fridge. And so this recipe was born.
Cranberry Yogurt Scones
Prep Time: 15 minutes
Cook Time: 15-17 minutes
Keywords: bake bread breakfast cranberries
Ingredients (8 scones)
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 6 tablespoons unsalted butter, cold and diced
- 1/2 cup Chobani 0% Greek Yogurt
- 1 cup cranberries, chopped
- 2 tablespoons plus 1 teaspoon almond milk {not pictured, I used Pacific Organic Original}
- turbinado sugar, for dusting the scones
Instructions
Preheat the oven to 425 degrees with a rack in the middle of it.
Rinse the cranberries and chop coarsely. I used my food processor and pulsed the cranberries for about 30 seconds. I used frozen cranberries if you use fresh it will be faster.
Whisk together the flour, baking soda, baking powder, granulated sugar, brown sugar, cinnamon and salt.
Using a pastry cutter or your fingers, cut in the butter to the dry ingredients until the mixture resembles a coarse meal.
With a fork, stir in the yogurt, almond milk and cranberries until all of the ingredients are moistened by the wet ingredients and starting to stick together.
Turn out the dough onto a lightly floured surface.
Form the dough into an 8-inch circle. Cut into 8 triangles.
Place on a lined baking sheet and sprinkle with the turbinado sugar.
Bake for 15-17 minutes. The top will be golden brown and the center will be soft but still firm. Very similar to a muffin.
Allow to cool for 10 minutes before removing from the baking sheet.
I don’t know why I haven’t made scones before. They’re so easy! And delicious.
I’m not a huge fan of dry scones, thanks to the Greek yogurt these came out a bit more moist yet still crumby, exactly how I prefer scones.
I might have eaten three of them.
And if that’s wrong, I just don’t want to be right.
Cranberries are one of my favorite ingredient to put into sweet baked goods. I love how the tartness contrasts with the sugar.
The small amount of cinnamon really stands out in the scone.
I’m so glad I had a great excuse to bake this weekend!
P.S. Make these now. You’ll thank me later.
Enjoy!
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