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Cranberry-Walnut Greek Yogurt Scones
Cranberry-Walnut Greek Yogurt Scones
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Prep Time:
15 minutes
Total Time:
25 minutes
Make-ahead scones ready to bake from freezer for quick and easy brunch prep!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/4 cup cold butter, cut into pieces
  • 3/4 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup whole milk
  • 1 egg, beaten
  • Egg wash (1 egg beaten with 1 tablespoon whole milk)
  • Coarse sugar
Instructions:
  • Prepare a baking sheet by lining it with parchment paper; set it aside for later use.
  • Combine flour, baking powder, salt, and granulated sugar in a large bowl. Mix with a whisk. Add butter and incorporate it into the flour using your fingertips or a pastry blender until you have oatmeal-sized butter flakes throughout. Stir in cranberries and walnuts to combine.
  • In a small bowl, whisk together yogurt, milk, and 1 egg. Combine with flour mixture, stirring gently until just mixed. Transfer dough to a floured work surface and knead briefly to form a round shape. Cut into 8 wedges with a sharp knife. Place wedges on a cookie sheet, brush with egg wash, and generously sprinkle with coarse sugar. Freeze until solid, then transfer to a freezer bag and store until ready to bake.
  • Preheat the oven to 425°F. Place the desired number of frozen scones on a cookie sheet lined with parchment paper. Bake the scones for 18 to 20 minutes or until golden brown. Allow them to cool slightly before serving.

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