3tablespoonssalted butterchilled and cut into cubes
¼cupfrozen cranberriesfresh or dried can also be used.
1tablespoonorange juicefresh squeezed or bottled
¼cupGreek plain yogurt
¼cupmilk
orange glaze
1tablespoonorange juice
2drops of vanilla extract
4tablespoonsconfectionerspowdered sugar
Instructions
Preheat oven to 400 degrees Fahrenheit and place oven rack in the middle.
In a large measuring cup sift together the flour, sugar, baking soda, and salt.
Add the butter and use the tines of a fork to mix until flour has coarse texture.
In a small glass mix the yogurt, 1 tablespoon of orange juice and milk. Add to the flour mixture,and using a rubber spatula mix until a dough ball begins to form, about 30 seconds. Fold in the cranberries.
Turn the dough onto a lightly floured pastry board, or parchment lined cutting board and knead for 5-10 seconds forming into a ball. The dough will be sticky.
Shape the dough into a disc about 6 inches in diameter and about 3/4 inches thick.
Cut the dough into 4 even pieces.
Transfer the wedges to a parchment lined baking sheet and refrigerat to chill the unbaked scones for about 15 or 20 minutes.
Bake for 18-20 minutes until they begin to brown. Test by inserting a cake tester or toothpick into the middle of the scone, if comes out clean the scones are ready.
Remove from oven and cool for at least 10 minutes before serving.
Orange Glaze
While the scones cool, whisking together sugar, orange juice, and vanilla extract in a small measuring cup.
Drizzle and divide the orange glaze lightly over the top of each cooled scone.
Notes
The wet ingredients should be cold, and is essential for achieving a light and flaky texture in scones.
Mix the ingredients just until they come together and form a cohesive dough. Don't over mix.
Gently fold in extras like fruit or chocolate chips.
Place your scones on a baking sheet lined with parchment paper to prevent sticking.