Twelfth Night Scones

A homemade breakfast treat with no bother—these special scones can be mixed, shaped and ready to bake in 20 minutes.

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Prep Time 20 min
Total Time 45 min
Servings 8

Ingredients

Scones

1 3/4: cups all-purpose 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*

Topping

1: to 2 tablespoons buttermilk or milk

1: tablespoon sugar

1/2: teaspoon grated orange peel

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Directions

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. Serve warm.

EXPERT TIPS

Expert Tips

*To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1/3 cup.

Prepare scones up to the point of adding the liquids the night before you bake them; cover and refrigerate. The next morning, stir in the yogurt and buttermilk, shape and bake.

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