Raise your hand if you wish every week was only 3 days. If you are not raising your hand, then you must be on something.
Now that Thanksgiving is over, it’s time to shop for gifts. Raise your hand if you want to do my Christmas shopping for me. I will love you forever.
Raise your hand if stuffed yourself silly last week. It’s time to lighten up a little bit. You know, for at least a few days before all that holiday baking and parties start.
Cranberry and orange are one of my favorite flavor combos, especially this time of year. I usually just make a whole lot of cranberry orange bread, but I went for a scone this time. Greek yogurt helps to cut the fat and adds a nice tang to these scrumptious scones.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 cup sugar
- zest of one orange
- 3 tbs. butter, diced into small cubes
- 3/4 cup low fat, plain Greek yogurt
- 1/2 cup orange juice
- 2/3 cup fresh cranberries
- raw sugar (for sprinkling on top)
- Preheat oven to 350 degrees.
- In a large bowl, mix together the flours, baking powder, baking soda, sugar, and orange zest.
- Add in the diced butter and using two knives or a pastry blender, work the butter into the flour mixture.
- Make a well in the center.
- Add in the yogurt and orange juice. Stir until just combined.
- Stir in the cranberries, do not overmix.
- Place the dough on a lightly floured work surface. Knead together the dough and pat into an 8-inch circle. Cut the dough into 8 slices. Place the slices on a baking sheet lined with parchment paper or a baking mat. Sprinkle some raw sugar on top of each scone.
- Bake for 10-15 minutes or until golden.