8 Servings 17 min Cook
2 Cup Wheat Flour
1 Tbsp Baking Powder
1/3 Cup Sugar
1/2 Tsp Salt
1/3 Cup Nonfat Milk
1/3 Cup Olive Oil
2/3 Cup (8 fl oz) Vanilla Yogurt
1 1/2 Cup Cranberries
1/2 Tbsp Turbinado Suga
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper; set aside.
In a large mixing bowl combine flour, baking powder, sugar, and salt; whisk until combined.
Make a well in the center of the flour-mixture and add milk into the well; add olive oil and yogurt.
Using a wooden spoon, stir all the ingredients just until the dough comes together.
Using your hands, add cranberries and knead the dough about 4 to 5 times.
Transfer dough to previously prepared baking sheet.
Flatten ball into a disk; using a pizza cutter, cut the dough into 8 wedges.
Brush tops with milk and sprinkle with turbinado sugar.
Separate each wedge, leaving about an inch in between each scone.
Bake for 15 to 17 minutes, or until golden brown.
Remove from oven and let cool for a few minutes or until cool enough to handle.
Serve.
