Cranberry-Walnut Greek Yogurt Scones

Hosting brunch but pressed for time? Keep these make-ahead scones on hand in your freezer that are ready to bake at a moment’s notice. MORE+ LESS-

By Cindy Rahe

March 31, 2015

Make with

Gold Medal Flour

Ingredients

cups Gold Medal™ all-purpose flour

2 1/2

teaspoons baking powder

1/2

teaspoon salt

tablespoon granulated sugar

1/4

cup cold butter, cut into pieces

3/4

cup dried cranberries

1/2

cup chopped walnuts

container (5.3 oz) Yoplait® Greek vanilla yogurt

1/2

cup whole milk

egg, beaten

Egg wash (1 egg beaten with 1 tablespoon whole milk)

Coarse sugar

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1

Line cookie sheet with cooking parchment paper; set aside.
2

In large bowl, mix flour, baking powder, salt and granulated sugar with whisk. Toss in butter, and pinch butter into flour using your fingertips or pastry blender until there are oatmeal-sized flakes of butter throughout. Add cranberries and walnuts, tossing to combine.
3

In small bowl, beat yogurt, milk and 1 egg with whisk. Add to flour mixture; stir gently until just combined. Place dough on work surface sprinkled with flour; knead a few times to bring dough together. Gently pat dough out into a round; cut into 8 wedges using sharp knife. Transfer wedges to cookie sheet. Brush tops of wedges with egg wash; sprinkle generously with coarse sugar. Place in freezer for several hours--until frozen solid--before transferring to freezer bag and stashing back in freezer until ready to bake.
4

To bake frozen scones, heat oven to 425°F. Line cookie sheet with cooking parchment paper, and place as many scones as you’d like to bake onto cookie sheet. Bake frozen scones 18 to 20 minutes or until brown. Cool slightly before serving.

You can use any flavor of Yoplait® Greek yogurt you like, switching up the mix-ins to pair with your favorite flavors.
Only knead the dough enough to bring the dough together. The less you handle it, the more tender your scones will be.