Cranberry Vanilla Scones

Name: Cranberry Vanilla Scones
Total time: 32 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 3 cups all purpose flour; ⅓ cup granulated white sugar; 2 tablespoons baking powder; 1 teaspoon baking soda; ½ cup (1 stick) cold unsalted butter, (cut into pieces); 1 cup vanilla yogurt; ¾ cup dried cranberries ((plumped-- soak them in hot water for 5 minutes, then drain)); 2 cups powdered sugar; ¼ cup heavy whipping cream; 2 tablespoons milk; 1 teaspoon vanilla extract

These scones are delicious with a sweet vanilla glaze!

⏱️ 32 min 🔪 Prep: 20 min 🔥 Cook: 12 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

16 servings

3 cups all purpose flour
⅓ cup granulated white sugar
2 tablespoons baking powder
1 teaspoon baking soda
½ cup (1 stick) cold unsalted butter, (cut into pieces)
1 cup vanilla yogurt
¾ cup dried cranberries ((plumped-- soak them in hot water for 5 minutes, then drain))
2 cups powdered sugar
¼ cup heavy whipping cream
2 tablespoons milk
1 teaspoon vanilla extract

Steps

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder and baking soda. Cut in the butter with a pastry blender or two knives, until it resembles course cornmeal. Stir in the yogurt and cranberries and mix gently to create the dough. Turn the dough onto a lightly floured board and divide in half. Pat each dough half into circle approximately 7-inches in diameter. Cut each circle into eighths, and place on the prepared baking sheet.
Bake the scones for 12 to 15 minutes. Cool before adding the glaze.
In a mixing bowl whisk together all glaze ingredients until well blended.
Drizzle the glaze onto each scone. Allow the glaze to set at room temperature. Store in an airtight container. These are best served day prepared, but they can be stored in a sealed container at room temperature, or freeze them to defrost and enjoy later.