from Joanne Fluke’s book Plum Pudding ..page 301
Yield:
12 large sconesIngredients
3 c flour (pack it down)
2 T sugar
2 t cream of tartar
1 t baking powder
1 t baking soda
1/2 t salt
1/2 c softened butter, 1 stick
2 eggs, beaten
1 c unflavored yogurt
1 c sweetened cranberries (craisins)
1/2 c milk
Instructions
Combine flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir. Cut in butter. Stir in beaten eggs and yogurt. Then add craisins and mix everything. Add milk and stir until everything is combined. Drop the scones by soup spoonfuls onto a greased baking sheet, 12 large scones to a sheet. (Or on parchment paper) Wet your finger and shape them into more perfect rounds.
Bake the scones at 425 degrees for 12-14 minutes or until they’re golden brown on top. Cool scones for at least five minutes, then remove with spatula. Serve in towel-lined basket to stay warm.
