Cranberry and Vanilla Yogurt Scones

Ingredients

• Wheat flour

  Whole-grain

  2 cup or 240g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• 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 oven to 400 degrees F.
2. Line a baking sheet with parchment paper; set aside.
3. In a large mixing bowl combine flour, baking powder, sugar, and salt; whisk until combined.
4. Make a well in the center of the flour-mixture and add milk into the well; add olive oil and yogurt.
5. Using a wooden spoon, stir all the ingredients just until the dough comes together.
6. Using your hands, add cranberries and knead the dough about 4 to 5 times.
7. Transfer dough to previously prepared baking sheet.
8. Flatten ball into a disk; using a pizza cutter, cut the dough into 8 wedges.
9. Brush tops with milk and sprinkle with turbinado sugar.
10. Separate each wedge, leaving about an inch in between each scone.
11. Bake for 15 to 17 minutes, or until golden brown.
12. Remove from oven and let cool for a few minutes or until cool enough to handle.
13. Serve.

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