Thursday, February 9, 2012

Cranberry Orange Scones

2 1/2 C. flour ($.15)
1/2 tsp. baking soda ($.05)
2 tsp. baking powder ($.05)
3/4 C. plus 3 T. brown sugar ($.10)
1/8 tsp. cinnamon ($.05)
1 tsp grated orange zest
1 C. vanilla yogurt ($.35)
1/2 tsp. vanilla ($.05)
1 egg ($.10)
1/4 C. chilled butter, cubed ($.10)
1/3 C. dried cranberries ($.30)
juice of one orange ($.30)
1/4 C. chopped hazelnuts, optional ($.15)

Combine flour with baking soda, baking powder, brown sugar, and cinnamon. Zest one medium orange and add the zest to the flour mixture - set the orange aside.

Juice the orange into a small pan and heat over medium heat. Add cranberries and let simmer for 5-8 minutes or until cranberries have absorbed most of the juice and are soft to the touch. Let cool for 10 minutes.

Whisk egg, yogurt, and vanilla until well combined.

Fold the wet ingredients into the dry ingredients until just combine, work in chilled butter until a dough just starts to form.

Stir in the cooled cranberries and hazelnuts.

Heat oven to 400.

Cover a baking sheet with parchment paper. Measure out dough in 2-3 T. sized scoops. Sprinkle with cinnamon sugar, if desired.

Bake for 15-17 minutes, until tops are slightly golden and firm to the touch.

Serve warm or at room temperature.

Yields: 14-17 small scones
Cost: $1.75
Cost per scone: $.12

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