Monday, October 13, 2008

Cranberry Scones

Recipe name: Cranberry Scones
Source: no idea
Servings: 4
Cookbook date: October 10


2/3 cup plain yogurt
1 large egg
3 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
8 tbsp cold, unsalted butter
1 cup fresh or frozen cranberries
1/2 cup granulated sugar


Heat oven to 375. Coat scone pan with cooking spray. Beat egg with yogurt and set aside. In a large bowl, stir together flour, baking powder, baking soda and salt. Add butter, cutting with a pastry blender until mixture looks granular. Lightly stir in cranberries and sugar. Stir in yogurt mixture with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 5 times. Separate dough into eight equal pieces and press into individual spaces of scone pan. Bake 20-25 minutes or until medium brown. Let cool 20 minutes in pan. Remove from pan and cool completely.

Both Tiffany and I love scones so we were excited to try this recipe. Tiffany had the foresight to soak some dried cranberries to make them plum. She's so smart. Most of the recipes we reference require heavy cream and I was glad to see this absent from the recipe. Even better I was able to substitute low fat yogurt for butter milk. So I was feeling all healthy up to the point where it called for a whole stick of butter. But here is the great thing about it. I didn't feel bad about adding the butter because it didn't have the heavy cream. The scone turned out great and was very tasty. Its a keeper.

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