Cranberry Orange Scones

My family is full of tea-drinkers. Typically, all of us have a nice "cuppa" sometime after dinner. It's always nice to have a little something to go with it, and even better if it's homemade. I made these cranberry scones today, based on a King Arthur recipe. The crunchy sugar on top is the best part!

Cranberry Orange Scones

2 c all purpose flour

1/2 tsp salt

1/4 c granulated sugar

6 tablespoons cold unsalted butter, cut into pieces

about 1 cup cranberries (I used frozen)

2 large eggs, beaten

1/4 c plain yogurt (I needed a little extra)

1 tsp vanilla extract

1/2 tsp almond extract

Zest of an orange (about 1 tbsp)

Coarse sugar, for sprinkling on top

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Combine dry ingredients in a bowl and add cold butter. Work the butter in with your fingers or a pastry blender until it is unevenly crumbly. Mix in the cranberries.

Stir together the wet ingredients separately and add to the dry mixture. Stir until just combined. The dough should be quite moist, like cookie dough (mine was stiff, I think because of the frozen fruit).

Use a muffin scoop, or 1/4 cup measure to scoop the dough onto the prepared tray. Brush each ball with a bit of milk or cream and sprinkle with coarse sugar.

Bake the scones for 20-24 minutes, or until light golden brown and a tester comes out clean.