Twelfth Night Scones

Twelfth night or not, these scones can be made & enjoyed anytime of the year! The original of this slightly-tweaked recipe was found in the pillsbury holiday baking 2008 cookbook.

Steps

For the scones: preheat oven to 375 degrees f & grease a cookie sheet.

In a large bowl , whisk together the flour , sugar , baking powder , baking soda & sale , then with a pastry blender , cut in the butter until the mixture looks like coarse crumbs.

Stir in the cranberries , vanilla chips & the 2 teaspoons of orange zest , before adding the yogurt & the 1 / 3 cup of buttermilk.

Stir just until dry ingredients are moistened.

Shape dough into a ball , & place it on the prepared cookie sheet.

With floured fingers , press or roll the dough into an 8-inch round , then cut the round into 8 wedged , but do not separate the wedges.

For the topping: brush the dough with 1 to 2 tablespoons of buttermilk.

Then , in a small bowl , mix the 1 tablespoon of sugar with the 3 / 4 teaspoon or orange zest & sprinkle that over the dough.

Bake 15 to 20 minutes or until the edges are light golden brown.

Immediately remove from the cookie sheet & place on a serving tray.

Let cool for 5 minutes .

Ingredients

all-purpose flour, granulated sugar, baking powder, baking soda, salt, unsalted butter, dried sweetened cranberries, vanilla chip, orange zest, non-fat vanilla yogurt, 2% buttermilk