Twelfth Night Scones
Ingredients
- FOR THE SCONES ⓘ
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 cup unsalted butter, softened ⓘ
- 2/3 cup dried sweetened cranberries
- 1/2 cup vanilla chip ⓘ
- 2 teaspoons orange zest, minced ⓘ
- 1/2 cup non-fat vanilla yogurt ⓘ
- 1/3 cup 2% buttermilk ⓘ
Instructions
- FOR THE SCONES: Preheat oven to 375 degrees F & grease a cookie sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda & sale, then with a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
- Stir in the cranberries, vanilla chips & the 2 teaspoons of orange zest, before adding the yogurt & the 1/3 cup of buttermilk. Stir just until dry ingredients are moistened.
- Shape dough into a ball, & place it on the prepared cookie sheet. With floured fingers, press or roll the dough into an 8-inch round, then cut the round into 8 wedged, but DO NOT SEPARATE THE WEDGES.
- FOR THE TOPPING: Brush the dough with 1 to 2 tablespoons of buttermilk. Then, in a small bowl, mix the 1 tablespoon of sugar with the 3/4 teaspoon or orange zest & sprinkle that over the dough.
- Bake 15 to 20 minutes or until the edges are light golden brown. Immediately remove from the cookie sheet & place on a serving tray. Let cool for 5 minutes, then separate the wedges & serve warm.
Nutrition & Diet Analysis (per serving)
571
kcal
29% DV
Protein
Fat
Carbs
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).