Cranberry Pecan Scones
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Scones with a cup of tea or coffee are a wonderful treat, but any conscientious cook will struggle to include the amount of butter most scone recipes call for.  So give a hand to the Cranberry Pecan Scone of OTL where vanilla yogurt takes butter’s place, and we’re all better off for it. 


2 cup(s) whole wheat pastry flour
1 cup(s) pecans
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cup(s) vanilla yogurt
3 tbsp butter
1 tbsp orange zest
2/3 cup(s) dried cranberries


1. Preheat oven to 400 degrees.  Lightly cover one 9 inch round baking pan with oil or butter.

2. Combine flour, pecans, baking powder, and salt in mixing bowl. Make a well (indent) in the middle.

3. In seperate bowl combine yogurt, butter, zest, and cranberries.  Pour into well of dry ingredients.  Mix until combined.

4. Press dough into prepared pan and score 8 “pie pieces” with a knife.  Sprinkle with raw sugar if looking for a sweeter taste. Bake for 20 minutes, or until the crust is golden brown and a toothpick comes out clean.


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