Recipe by Sydney Mike
Twelfth Night or not, these scones can be made & enjoyed anytime of the year! The original of this slightly-tweaked recipe was found in the Pillsbury Holiday Baking 2008 cookbook.
Top Review by Dienia B.
this is a very nice recipe i love the flavor i had to bake the recipe 10 minutes more and just know i use cheap yogurt so it was a little bit wet and i would add buttermilk last and adjust .
FOR THE SCONES
- 1 3⁄4 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup unsalted butter, softened
- 2⁄3 cup dried sweetened cranberries
- 1⁄2 cup vanilla chip
- 2 teaspoons orange zest, minced
- 1⁄2 cup non-fat vanilla yogurt
- 1⁄3 cup 2% buttermilk
FOR THE TOPPING
- 1 -2 tablespoon 2% buttermilk
- 1 tablespoon granulated sugar
- 3⁄4 teaspoon orange zest, minced
Directions See How It's Made
- FOR THE SCONES: Preheat oven to 375 degrees F & grease a cookie sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda & sale, then with a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
- Stir in the cranberries, vanilla chips & the 2 teaspoons of orange zest, before adding the yogurt & the 1/3 cup of buttermilk. Stir just until dry ingredients are moistened.
- Shape dough into a ball, & place it on the prepared cookie sheet. With floured fingers, press or roll the dough into an 8-inch round, then cut the round into 8 wedged, but DO NOT SEPARATE THE WEDGES.
- FOR THE TOPPING: Brush the dough with 1 to 2 tablespoons of buttermilk. Then, in a small bowl, mix the 1 tablespoon of sugar with the 3/4 teaspoon or orange zest & sprinkle that over the dough.
- Bake 15 to 20 minutes or until the edges are light golden brown. Immediately remove from the cookie sheet & place on a serving tray. Let cool for 5 minutes, then separate the wedges & serve warm.