Heat oven to 375 degrees F. Grease a cookie sheet with shortening.
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. With a pastry blender or fork, cut in butter until the mixture resembles coarse crumbs.
Stir in cranberries, vanilla chips and orange peel. Add the yogurt and buttermilk, stir just until the dry ingredients are moistened.
Shape dough into a ball. place on cookie sheet. With floured fingers, press or roll dough into an 8 inch round. Cut into 8 wedges 9not all the way through) but do not separate.
Brush dough with 1 to 2 tbsp. buttermilk.
In a small bowl, mix 1 tbsp. sugar and 1/2 tsp orange peel, sprinkle over dough.
Bake 15 to 20 minutes or until the edges are light golden brown. Immediately remove from cookie sheet, place on serving tray. Cool 5 minutes. Cut into wedges. Serve warm.
Note: To substitute for buttermilk, use 1 tsp vinegar or lemon juice plus milk to make 1/3 cup.
If you want them warm in the morning to serve but don't have time to prepare them, you may prepare the scones up to the point of adding the liquids the night before you bake them, cover and refrigerate. The next morning, stir in the yogurt and buttermilk. Shape and bake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 118 (52%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 34.5mg||11 %|
|Sodium 118.9mg||4 %|
|Potassium 92.2mg||2 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 22.2g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 226
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