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.
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!
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