Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup good quality white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar
- 6 tablespoons chilled butter, cut into little pieces
- 1 cup cranberries (fresh or frozen … or you can substitute mulberries, raspberries, blackberries, or blueberries – I would double the berries if using a sweeter berry)
- 1 egg
- 3/4 cup vanilla yogurt (or plain yogurt)
- 1 t. vanilla extract
- about 1/2 c. white chocolate chips (or more to taste)
- For the top: about 2 tablespoons coarse turbinado (raw) sugar
Instructions
- Preheat the oven to 400 degrees.
- In a bowl combine the flours, baking powder, baking soda and salt. Stir in the sugar.
- Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I start with the pastry cutter, then I use my fingers–it’s messy, but fun!)
- Stir the berries gently into the flour mixture.
- In a separate bowl combine egg and yogurt and mix until blended.
- Stir the egg/yogurt mixture into the flour mixture and mix until just blended (dough will be soft and wet).
- Spray a baking sheet with cooking spray. Turn the dough onto a floured surface and knead lightly 3-4 times. Pat or roll the dough into a circle about 1/2 inch thick. Cut it into wedges and place on the baking sheet. Sprinkle scones lightly with the coarse sugar.
- Bake for about 12-14 minutes or until golden brown.
Nutrition
- Serving Size: About 12 scones