Tuesday, August 11, 2015


I will make a variation using buttermilk and pumpkin and whole wheat flour. Stay tuned!
Cranberry and Vanilla-Yogurt Scones

Lightened-up, no-butter, sweet Scones made with a delicious vanilla yogurt and ruby red cranberries.
Author: Katerina Petrovska
Recipe type: Breakfast
Cuisine: English
Serves: Makes 8 Large Scones

2 cups all-purpose flour
1 tablespoon baking powder
⅓ cup sugar
½ teaspoon salt
⅓ cup olive oil
⅓ cup skim milk + more for brushing the tops
1 tub (5.3-ounces) Vanilla Siggi's Yogurt
½ cup dried cranberries (you can use fresh cranberries, too, but cut them in half)
½ tablespoon turbinado sugar, optional


Preheat oven to 400.
Line a baking sheet with parchment paper; set aside.
In a large mixing bowl combine flour, baking powder, sugar and salt; whisk until combined.
Make a well in the center of the flour-mixture and add milk into the well; add olive oil and yogurt.
Using a wooden spoon, stir all the ingredients just until the dough comes together.
Using your hands, add cranberries and knead the dough around about 4 to 5 times.
Transfer dough to previously prepared baking sheet.
Flatten ball into a disk; using a pizza cutter, cut the dough into 8 wedges.
Brush tops with milk and sprinkle with turbinado sugar.
Separate each wedge, leaving about an inch in between each scone.
Bake for 15 to 17 minutes, or until golden brown.
Remove from oven and let cool for a few minutes or until cool enough to handle.