These are incredible! Moist and not too sweet. I was served these scones with breakfast while staying at the Tabor House Inn in Vermont. They were so good I asked the inn’s owner, Jennifer Bright, for the recipe! If you want to impress breakfast guests – make these. I promise no one will be disappointed 
Ingredients:
(makes 8 scones)
- 1 1/2 cups flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tbsp. cold butter
- 1/2 cup dried cranberries (or dried cherries)
- 1/2 cup cream on top Stonyfield organic plain yogurt
Instructions:
Preheat oven to 425.
- Sift together the flour, sugar, baking powder, baking soda, and salt.
- Add in the butter, slice by slice, mixing as you go.
- Stir in the dried fruit and the yogurt.
- Form dough into a ball, place on a greased/cooking sprayed baking sheet and pat down into a circle about 1/2 to 1/4 inches thick.
- Sprinkle with sugar and cut into 8 segments.
- Bake at 425 degrees for about 20 minutes or until edges are slightly crisp and the top is lightly browned.
Enjoy!
For more details about my stay at the Tabor House Inn, check out this post.
13 Comments Created by Anne P
[...] They were so good I asked Jennifer for the recipe! I created a new recipe page just for them: Cranberry Yogurt Scones. Yummm! And yes, they were made with Stonyfield [...]
I was a baking maniac tonight and made this recipe! it’s delicious! Thanks so much for sharing!
Anne, I made these for my family this morning (we’re at the beach in South Carolina) and they love them! Thank you!
I’m obsessed with these…made them again today! I actually changed things up a bit: I substituted blueberries for cranberries and 1/2 cup of buttermilk (which is reasonably healthy) for the yogurt. The buttermilk was a must since I’m in the South — maybe you can try it out now that you’re in NC! Needless to say, the scones were delicious.
Yay! I’m glad you’re enjoying them
Totally need to make them again too! I bet the blueberries would be delish…
These were great! All I had on hand was Straus Nonfat Vanilla Yogurt, but I gave it a try and they were delicious. They taste much more decadent than they are!
Wow, this looks delicious!!
What is the nutrition per serving? They look delicious.
They are delicious! Unfortunately I haven’t calculated the nutritional info – I’m sorry.
What if spreadable butter (with less saturated fat-health history) was used in place of regular butter. Would they still turn out? Could applesauc or pumpkin puree be used in place of butter?
I would try subbing half of the butter for an equal amount applesauce. Let me know how it works!
I made these on Christmas morning for my family and they were so impressed. I couldn’t find the cream on top yogurt so I used Whole Milk French Vanilla Stonyfield yogurt instead. Thanks for sharing the recipe!
Yay glad you enjoyed!