- Vegetarian
- 20 Minutes
- 12 scones
Ingredients
- 3 cups flour
- ⅓ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon soda
- 6 tablespoons cold butter
- 1 cup vanilla yogurt
- ¼ cup plus 2 tablespoons milk, divided
- 1 cup dried cranberries*
- ½ cup vanilla chips, optional*
- Coarse sugar
Directions
- In a large bowl, combine dry ingredients.
- Cut in butter until mixture resembles coarse crumbs.
- Combine yogurt and ¼ cup milk; stir into crumb mixture just until moistened.
- Knead in the cranberries and chips.
- On a greased baking sheet, pat the dough into 2 6–inch circles.
- Cut each into 6 wedges, separating wedges.
- Brush with the remaining milk; sprinkle with coarse sugar.
- Bake at 400℉ for 20 minutes or until deep golden colour. Serve warm.
