This post is sponsored by Stonyfield Yogurt and King Arthur Flour.
I only eat scones in coffee shops, or when I’m having afternoon tea. (I write that like I have afternoon tea all the time, I don’t – only the occasional baby shower.) I prefer them to muffins, because they feel a bit more substantial. I have never even thought to make them home, until recently.
When Stonyfield sent me some baking materials (a Silpat and Levoons) for this month’s King Arthur Flour post I think about what I would want to nibble on in the weeks before the Holidays. I feel like we will be swimming in cookies and cake once the parties start. Cranberry Scones sound like a great idea, since they’re Christmas-colored. With a natural sweetener, Sucanat (see recipe below for sugar substitute).
This is my first time actually using my marble pastry slab to make pastry. Although, are scones a bread or a pastry? At any rate, usually I just haul it around the house as a background for pretty photos. Today I’m kneading and rolling away on it.
The Silicone Baking Mat is something I’ve wanted for a long time. I bought a cheaper version a while ago, and made the mistake of cutting a pizza on it. Don’t do that.
Very happy to report that my first scone adventure is a huge success! They’re firm on the outside and soft in the middle, and not too sweet. Abe said they were better than Starbucks, which is a huge compliment considering we used to go there not for the coffee, but scones.
- 2 cups All-Purpose Flour
- 1/2 teaspoon salt
- 1/3 cup Sucanat (or 1/4 cup regular sugar)
- 1 tablespoon baking powder
- 6 tablespoons cold butter, cut into pieces
- 1 cup dried cranberries
- 2 large eggs, beaten
- 1/4 cup plain nonfat yogurt
- 1 teaspoon vanilla extract
- Almond or Regular Milk, for brushing on top of the scones
- Preheat oven to 375.
- Combine the dry ingredients in one bowl. Add the butter and use your fingers to work it into crumbs. Stir in the cranberries.
- In another bowl, combine the wet ingredients (everything else but the Almond Milk). Add everything in this bowl to the dry ingredients, creating a sticky dough.
- On a floured surface, gently work the dough into a circle. Cut the dough (like a pie) into triangles. Place the triangles on a Silpat or Parchment lined baking sheet. Brush with the Milk.
- Bake for 20-25 minutes until a toothpick comes out clean. Store at room temperature in an air-tight container for several days, or wrap and freeze.
Video: How to Make Yogurt Scones
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