Dried Cranberry Scones
Serves: yields 16 scones
  • 1¾ cup all purpose flour
  • 2 tbsp sugar
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • ¼ cup unsalted butter, plus 1 tbsp, divided
  • 2 large eggs
  • ½ cup plain yogurt
  • 1 cup dried cranberries
  • coarse sugar
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, sift together the flour, sugar, salt and baking soda (a wire whisk is great for this). Using a pastry cutter or two knives, cut the ¼ cup of cold butter into the flour mixture until it looks like coarse crumbs.
  3. In a small bowl, whisk together the eggs and yogurt until well-blended. Make a well in the center of the dry ingredients and pour in the egg mixture. Fold the dry ingredients into the egg mixture until just moistened. The dough will be crumbly. Stir in the cranberries.
  4. Turn out the dough onto a floured board and with floured hands, knead lightly to incorporate the dried cranberries. Pat into a ¾-inch thick circle. Cut into 16 wedges. Transfer the scones from the board to the baking sheet.
  5. Melt 1 tablespoon of butter and brush onto each of the scones. Sprinkle liberally with coarse sugar.
  6. Bake for 20-24 minutes, until golden brown and cooked through.
  7. Enjoy immediately. These can be stored at room temperature in an airtight container for up to two days -- if they last that long.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2016/01/12/recipes/dried-cranberry-scones/