Name: Whole Wheat Cranberry Scones
Yield: 4 servings
Ingredients: 1-1/2 cups all-purpose flour; 1-1/2 cups whole wheat flour; 1/2 cup sugar; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 3/4 cup cold butter; 1 egg; 1 cup vanilla yogurt; 1/2 teaspoon vanilla extract; 1 cup dried cranberries; 1 tablespoon milk; 2 teaspoons cinnamon-sugar

Servings: persons

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup cold butter
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 cup dried cranberries
1 tablespoon milk
2 teaspoons cinnamon-sugar

1
In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times.
2
Divide dough in half. Transfer each portion to a greased
3
. Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400u00b0 for 15-20 minutes or until golden brown. Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Whole Wheat Cranberry Scones

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