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Yogurt Cranberry and Tangerine Scones



Moist scones with tangy tangerines and tart cranberries: a love-ly way to start your day!

Moist scones with tangy tangerines and tart cranberries: a love-ly way to start your day!



Yogurt Cranberry and Tangerine Scones

Yogurt Cranberry and Tangerine Scones
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Moist scones with tangy tangerines and tart cranberries: a love-ly way to start your day!


  • 2.5 c flour
  • 0.5 c sugar (I like turbinado sugar)
  • 2.5 tsp. baking powder
  • 0.5 tsp salt
  • 6 Tblsp COLD unsalted butter
  • 1 c Yogurt or heavy cream
  • 1 cup or so (whatever you’ve got) of your chopped cranberries
  • Grated zest of one tangerine (or other citrus goodness)
  • Juice of one tangerine



  1. I use a stand mixer. Mix first 4 ingredients. Add butter (chopped) and mix to a meal. Add cream and mix. Add berries and mix.
  2. Place onto flat surface and form a circle. Sprinkle with more sugar and Smoosh the ball down flat until it’s about 3/4″ to 1″ thick.
  3. Use a heart cookie cutter (or a round one or square, but anything more complicated won’t hold its shape) to cut out shapes. I had to bend my heart cookie cutter to create a sharper point in the top of the heart, since they spread a bit my first batch just looked like melting heart-circle lumps. You could also just cut into wedges, but not as cute.
  4. Bake in 425 degree oven for 15-17 minutes.



Recipe and Photo Courtesy of Babble

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