Cranberry Yogurt Scones

For WCH Women’s Tea By Mickie Hall

Yield: 8 servings

Ingredients:

  • 3 c. all-purpose flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ c. sugar
  • 6 tbs. cold butter
  • ¼ c. whipping cream
  • ½ tsp. salt
  • 1 c. cranberries
  • 1 c. (8 oz.) vanilla yogurt

Instructions:

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and ¼ cup heavy cream; stir into crumb mixture just until moistened. Knead in the cranberries.

On a greased baking sheet, pat the dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with milk. Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield 8 servings

Devon Shire Cream

  • 1-3 oz. cream cheese
  • 2 tbs. powder sugar
  • ½ tsp. vanilla
  • ¼ c. heavy cream

Soften cream cheese and whip all ingredients.