Cranberry and Vanilla Yogurt Scones

Ingredients

• Wheat flour

  Whole-grain

  2 cup or 240g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Salt

  Table

  ½ tsp or 3g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  ⅓ cup or 82g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Vanilla yogurt

  Low fat, 11 grams protein per 8 ounce

  ⅔ cup or 163g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Turbinado sugar

  ½ tbsp or 8g

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, combine the flour, baking powder, sugar, and salt; whisk until well mixed.
3. Create a well in the center of the flour mixture and pour in the milk, olive oil, and yogurt.
4. Stir the ingredients with a wooden spoon until the dough just comes together.
5. Add the cranberries and gently knead the dough 4 to 5 times with your hands.
6. Transfer the dough to the prepared baking sheet and flatten it into a disk.
7. Using a pizza cutter, cut the dough into 8 wedges. Brush the tops with milk and sprinkle with turbinado sugar.
8. Separate each wedge, leaving about an inch between each scone.
9. Bake for 15 to 17 minutes, or until the scones are golden brown.
10. Remove from the oven and let cool for a few minutes until they are cool enough to handle. Serve.

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