I just love making scones. For me they are one of those beautiful baked goods that you can have any time of day. The secret to making a good scone to me is making sure the butter is very cold. I will usually cut up what I need and then place it back in the fridge until I am ready to use.
This scone recipe is very similar to my chocolate chip scone recipe. It’s not overly sweet and that is why i think you can eat it for breakfast, a little afternoon snack or as a treat after dinner. I make this recipe for my daughter as a grab and go kind of snake when she is either on her way to school or just coming home and needs a quick hit to fill her until dinner.
Here is what you will need:
- 2 cups of all purpose flour
- 1/4 cup sugar
- 2 tsp of baking powder
- 1/4 tsp of salt
- 1/2 cup of cold unsalted butter cut into pieces
- 1/2 cup of milk (with extra to brush on top of scones)
- 3/4 cup of dried cranberries
- 1/4 tsp vanilla extract
- Orange juice from 1 orange
- 2 tbs of orange zest
- 1/2 cup of vanilla yogurt
- Course sugar to sprinkle on top or dusting of icing sugar
Here is how to make it:
- Preheat the oven to 350° and line a cookie sheet with parchment or a silpat.
- In a food processor combine flour, sugar, baking powder and salt. Pulse to combine.
- Add the butter and pulse until combined with the flour mixture.
- Add the orange juice, milk, vanilla and vanilla yogurt and pulse until a dough starts to form.
- Add in the cranberries and mix until the dough combines.
- Transfer the dough to a lightly floured work surface and gently fold over the dough trying not to handle it too much and shape into a disk about 1″ thick.
- Cut the dough into wedges (I did 8 but you can cut them into more for smaller scones) and place on the prepared cookie sheet.
- Brush lightly with the extra milk and sprinkle with course sugar (omit the sugar if you prefer to dust them with icing sugar once cooled).
- Bake in the oven for 20 – 25 minutes or until they begin to turn golden brown.
- Once cooled, sprinkle with icing sugar before serving.
I hope this inspires you to be creative in your kitchen – enjoy!