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

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅓ cup or 81g

• 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.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
3. Make a well in the center of the dry ingredients and pour in the milk, olive oil, and yogurt.
4. Stir with a wooden spoon until the dough just comes together.
5. Add the cranberries and gently knead the dough 4 to 5 times by hand.
6. Transfer the dough to the prepared baking sheet and flatten into a disk.
7. Cut the dough into 8 wedges using a pizza cutter. 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 before serving.