Sunday, November 9, 2014

Fresh Cranberries Scones (with Greek Yogurt)

Cranberries Scones (made with Greek yogurt)

Makes 9

3 cups All-Purpose Organic Flour
1 tbsps granulated sugar
2 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold unsalted butter, cut into pieces
3/4 cup cold plain Greek yogurt
1 large egg, beaten
3 tbsps cold water
1 cup cranberries
1 tsp lemon zest
1 large egg, beaten, for brushing on scones (a.k.a. egg wash)


1. Preheat oven to 200 degrees C. Line two large baking sheets with parchment paper and set aside.

2. In a mixing bowl, sift together flour, baking powder and baking soda. Add sugar and salt, mix well. Cut in butter, using your fingers or a pastry cutter. Work the dough until mixture resembles a coarse meal.

3. In a small bowl, whisk together Greek yogurt, egg, and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Fold in the cranberries and zest. Dump the mixture on lightly floured counter and knead until the dough comes together. Don't overwork the dough.

4. Roll out the dough into a 1-inch thick circle. Cut into rounds using a biscuit cutter or cut into 2×2-inch squares. Combine dough scraps and roll out again to make remaining biscuits.

5. Place biscuits on prepared baking sheets and brush with the egg wash. Bake for 12-15 minutes. Serve warm with clotted cream & jam!


Adapted from: two peas and their pod & Joy The Baker.


per scones: 358 calories, 17g fat, cholesterol 64mg

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