Cranberry Yogurt Scones
When I woke up this morning, it was pouring rain. Some of the windows were open and the chilly, damp air was making me shiver. I went to the kitchen for coffee and decided to turn the oven on and make these.
They’re baking now. The smell is incredible, and the kitchen is all warm and cozy. Yum, scones! I can’t wait.
Here’s how to make yogurt scones:
In one bowl sift 2 cups flour, ( I used 1 c. organic whole wheat pastry flour and 1 c. organic all purpose) 2 tsp baking powder, a pinch of cinnamon, 2 tblps organic sugar, and 1 tsp salt.
In another bowl grate 1/2 stick butter and 2 tblsp coconut oil. I used coconut oil combined with butter because 1) I wanted to get rid of the jar taking up room in the fridge that had 2 tblsp coconut oil left in it, and 2) it’s supposed to be a healthier fat since it is liquid at room temp. (I used a small cheese grater to grate both of these since the coconut oil hardens in the fridge.) I also grated the zest of 1 small tangerine.
Combine the flour, butter and oil using your fingers till it forms a crumbly mixture.
Now combine 1 small container of plain yogurt, zest & juice from the tangerine, 2 tblsp water, and 1 tsp vanilla extract.
Put about 1/2 cup of * dried cranberries * in the flour crumb bowl, fold in the yogurt mixture and mix with a fork till just combined. It will be very shaggy, and that’s good. Knead it once or twice just until it comes together.
Form into a disk and place on a buttered cookie sheet. Cut into pie shaped segements. Sprinkle with a little granulated sugar. Bake at 400 for 15 to 20 mins.
Make coffee and enjoy. Yum!
* This is the kind of recipe you can make substitutions. Raisins, chocolate chips, chopped apricots, or frozen blueberries would all work great in place of the cranberries. I also want to try this with some cocoa powder sifted into the flour mixture and add chocolate chips. I think I’ll do that one tomorrow. *