Cranberry Orange scones

A nice morning zing needed in your day?! Tart and sweet these boys pack a punch, enough to wake your taste buds up! Don’t say I didn’t warn you.

1 ½ C.  flour

1 ½ tsp baking powder

½ tsp salt

1 tbsp orange zest (about 1 large orange)

2 tbsp unsalted butter, cold and cubed

½ cup plain nonfat Greek yogurt

3 tbsp  honey

3 tbsp freshly squeezed orange juice

1 tsp vanilla extract

¾ cup fresh cranberries, diced

2 tsp nonfat milk


Preheat the oven to 425°F, and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt and orange zest. Cut in the really cold butter, I like to toss the butter into the freezer for a few minutes before diceing into cubes, then cutting into the flour mixture using a pastry cutter or the back of a fork. 

Work your mixture until it resembles fine crumbs. Stir in the Greek yogurt, honey, orange juice, and vanilla.

Fold in the diced cranberries with a spatula. (the heat from your hands could soften the butter.)

Lastly, use a biscuit cutter or slice into triangular segments with a sharp knife.

Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Glaze:

1 cup of powder suger
1 tsp of orange fresh  squeeze juice
1 tbsp of milk

Sir all items together unil well combined, you are wanting the consistency of  syrup.  Pour and enjoy!