Cranberry Scones with Orange Rind and Yogurt

Yield: 8 scones, can be baked in medium size Breville oven at a time.

Oven temperature and cooking time

375F (190 C) for 13 to 18 minutes + 2 minutes broiling

Ingredients

• 3/4 cup ( 189 g ) plain yogurt / 185 g sour cream
• 1 egg
• 2 3/4 cups + 2 tbsp (368 g) flour
• 4 tsp (15 g) baking powder
• 1/2 tsp (2.38 g) baking soda
• 1/2 tsp (3 g) salt
• 1/2 cup or 4 oz (114 g), or 1 stick butter
• 1 1/4 cup (150 g) coarsely chopped cranberries (fresh or frozen)
• 1/2 cup (105 g) sugar
• 1 orange, rind of
• 1 tbsp or 14 g butter, melted
• 1/4 cup (28 g) powdered sugar

Directions

1. Preheat oven to 375 degrees.
2. Beat yogurt and egg in small bowl and set aside in the refrigerator.
3. In a large bowl, measure flour, baking powder, baking soda, sugar and salt.
4. Cut in butter until mixture resembles small peas.
5. Mix in cranberries and orange rind.
6. Add yogurt mixture and stir until soft dough forms.
7. Using your hands, form dough into a large ball and place on floured surface.
8. Knead about 10 times. Pat into a 1 inch thick rectangle, and cut it into 8 wedges. Transfer them onto ungreased cookie sheet
9. Bake scones for 13 to 18 minutes, then broil for 2 minutes immediately after without taking them out of oven.
10. While still warm, brush with butter and sprinkle with icing sugar.

Based on recipe CRANBERRY SCONES

NUTRITION INFORMATION

Serving Size: 1 (59 g)

Servings Per Recipe: 16

AMT. PER SERVING

% DAILY VALUE

Calories 179.4

Calories from Fat 63

36%

Total Fat 7.1 g

10%

Saturated Fat 4.3 g

21%

Cholesterol 29.2 mg

9%

Sodium 276.9 mg

11%

Total Carbohydrate 26.1 g

8%

Dietary Fiber 0.9 g

3%

Sugars 8.9 g

35%

Protein 3.1 g

6%

Nutrition information is probably based on using 3/4 cup buttermilk instead of yogurt and 2 3/4 cups of flour.