Recipe by Sharon123
These are a favorite at Hidden Falls, a Canadian Bed and Breakfast in Canmore, Alberta. They stay soft and moist!
Top Review by momaphet
Delicious! My only changes were to use butter ( I can't imaging using margarine) and topped with sugar crystals instead of powdered sugar. I used slightly defrosted cranberries which I cut in half before adding to the dough, I might increase the amount next time because we really enjoyed the flavor and there was room for more. I cut them scone style, and taste and texture wise they are more scone then biscuit. Thanks for a great recipe Sharon. Made for PRMT.
- 3⁄4 cup plain yogurt (or vanilla or other flavored yogurt-orange would be good!)
- 1 egg
- 2 3⁄4 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup margarine
- 1 cup cranberries, halved (you can use craisins, do not chop them but real cranberries give more bite)
- 1⁄2 cup sugar
- 1 orange, rind of, grated
- 2 tablespoons melted butter (to garnish)
- 2 tablespoons powdered sugar (to garnish)
Directions See How It's Made
- Preheat oven to 375*F.
- Combine yogurt and egg in a small bowl. Set aside.
- In large bowl, stir together flour, baking powder, baking soda and salt. Cut in margarine until it looks like small peas.
- Stir in cranberries (or craisins), sugar and orange rind.
- Add yogurt/egg mix and stir to a soft dough. (it may seem a bit dry, but be careful about adding extra yogurt as it goes wet very easily).
- Roll or pat on floured surface to 3/4 inch thick, and then cut in circles, place on parchment paper on ungreased cookie sheet and bake 15-20 minutes.
- While still warm, brush tops with melted butter and dust with powdered sugar. Serve them with butter and jams on the side. Enjoy!