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.