Cranberry Scones

Cranberry Scones
Source: Burt Wolf's Local Flavors, Portland, Maine
Makes 8 scones

Found on Cooking.com
http://www.cooking.com/recipes/static/recipe6011.htm

3 cups all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled
3/4 cup dried cranberries
1 cup plus 2 tablespoons whole plain yogurt
2 tablespoons heavy cream
2 tablespoons turbinado or baking sugar

In the bowl of a stand mixer with a paddle attachment,
mix together the flour, sugar, baking powder, baking soda,
and salt. (It is not necessary to pre-sift the dry ingredients.)

Add the butter and on low speed, beat 2 to 3 minutes, or
until the mixture resembles pea-size pieces.

In a small mixing bowl, stir together the cranberries and
yogurt and add them to the bowl of the stand mixer.

Beat on medium-low speed until the mixture is just
combined, about 30 seconds.

Preheat the oven to 350 degrees F. Line a baking sheet with
parchment paper or use a nonstick perforated baking sheet.
To form the scones: Gently knead the mixture, about 5 times,
on a lightly floured surface until smooth. Shape the dough into
a square and roll it out to a 7 x 7-inch square. Using a bench
scraper or a chef’s knife, cut the square into 4 equal squares.
Then cut each square into 2 triangles, making 8 triangles.

Transfer the scones to the baking sheet. Brush them with
heavy cream and sprinkle with sugar.

Bake for 20 to 25 minutes, until a wooden toothpick inserted
in the center of a scone comes out clean. Cool on a rack. Serve
warm or at room temperature.

Recipe courtesy of Baker/Owner Alison Pray,
Standard Baking Company, Portland, Maine

Nutrition Facts Makes 8 scones Facts per Serving
Calories: 403 Fat: 14g
Carbohydrates: 62g Cholesterol: 41mg
Sodium: 112mg Protein: 6g
Fiber: 2g
% Cal. from Fat: 31% % Cal. from Carbs: 62%