Cranberry-Orange Scones

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

By Pillsbury Kitchens

October 27, 2014

Ingredients

1 3/4

cups all-purpose flour

1/4

cup sugar

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

teaspoon grated orange peel

1/2

cup vanilla low-fat yogurt

1/3

cup buttermilk*

to 2 tablespoons buttermilk or milk

tablespoon sugar

1/2

teaspoon grated orange peel

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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.

*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.