Yogurt Cranberry Scones

• Vegetarian

• Produce

  • 1 cup Cranberries, dried

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/3 cup Sucanat
  • 1 tsp Vanilla extract

• Dairy

  • 1 Almond or regular milk
  • 6 tbsp Butter
  • 1/4 cup Yogurt, plain nonfat

Found on theactorsdiet.com

Ingredients

• 2 cups All-Purpose Flour
• 1/2 teaspoon salt
• 1/3 cup Sucanat (or 1/4 cup regular sugar)
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 1 cup dried cranberries
• 2 large eggs, beaten
• 1/4 cup plain nonfat yogurt
• 1 teaspoon vanilla extract
• Almond or Regular Milk, for brushing on top of the scones

Directions

• Preheat oven to 375.
• Combine the dry ingredients in one bowl. Add the butter and use your fingers to work it into crumbs. Stir in the cranberries.
• In another bowl, combine the wet ingredients (everything else but the Almond Milk). Add everything in this bowl to the dry ingredients, creating a sticky dough.
• On a floured surface, gently work the dough into a circle. Cut the dough (like a pie) into triangles. Place the triangles on a Silpat or Parchment lined baking sheet. Brush with the Milk.
• Bake for 20-25 minutes until a toothpick comes out clean. Store at room temperature in an air-tight container for several days, or wrap and freeze.