Breads: Cranberry, Orange, White Chocolate Scones

By LynnK

I've also saved this recipe under the original Pillsbury recipe name: Twelfth Night Scones. These are fast and easy; and the yogurt makes them more moist than typical scones. Tip: prepare scones up to the point of adding the liquids the night before. The next morning stir in yogurt and buttermilk, shape and bake.

Ingredients

• 1 3/4 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup sweetened, dried cranberries
• 1/2 cup white vanilla chips
• 1 teaspoon grated orange peel
• 1/2 cup vanilla low-fat yogurt
• 1/3 cup buttermilk (to substitute for buttermilk, use 1 teaspoon vinegar or lemon juice, plus milk to equal 1/3 cup)

Preparation

Step 1

1. Heat oven to 375°F. Grease cookie sheet with shortening. In large bowl, stir together flour, 1/4 cup sugar, the baking powder, baking soda and salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
2. Stir in cranberries, vanilla chips and 1 teaspoon orange peel. Add yogurt and 1/3 cup buttermilk; stir just until dry ingredients are moistened.
3. Shape dough into ball; place on cookie sheet. With floured fingers, press or roll dough into 8-inch round. Cut into 8 wedges; do not separate.
4. Brush dough with 1 to 2 tablespoons buttermilk. In small bowl, mix 1 tablespoon sugar and 1/2 teaspoon orange peel. Sprinkle over dough.
5. Bake 15 to 20 minutes or until edges are light golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes. Cut into wedges. Yummiest served warm.

Bake 15 to 20 minutes or until edges are light golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes. Cut into wedges. Serve warm.