Clean Cranberry Orange Scones

• Produce

  • 3/4 cup Cranberries, fresh

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat flour or gluten-free* flour, white

• Drinks

  • 3 tbsp Orange juice, freshly squeezed

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Greek yogurt, plain nonfat
  • 2 tsp Milk, nonfat

• Other

  • 1 tbsp (7g orange zest (about 1 large orange

Found on amyshealthybaking.com

Description

Ingredients

• 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tbsp (7g) orange zest (about 1 large orange)
• 2 tbsp (28g) unsalted butter, cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) honey
• 3 tbsp (45mL) freshly squeezed orange juice
• 1 tsp vanilla extract
• ¾ cup (82g) fresh cranberries, diced
• 2 tsp nonfat milk

Directions

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, honey, orange juice, and vanilla. Fold in the diced cranberries with a spatula.
• Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.