Cranberry Orange Scones

Preheat oven to 375ºF.

Combine 2 cups flour, brown sugar, baking powder and kosher salt in a large mixing bowl. Add chilled butter and cut into the flour mixture until butter resembles pea-sized pieces.

In a small bowl, combine dried cranberries, orange zest from 1 medium orange and the remaining 1/4 cup flour. Stir until cranberries are well-coated with the flour, then add to the flour and butter mixture and stir to combine.

In a separate large mixing bowl, beat together yogurt and 1 egg until light and fluffy, about 3–5 minutes. Gradually add dry ingredients to the wet ingredients. Once all ingredients are combined, knead dough on a lightly floured surface until dough is well-formed, about 1 minute.

Divide dough into two equal portions. Roll each portion into two 6-inch circles at about 3/4-inch thickness. Cut each circle into 6 equal pieces/wedges. Place wedges on 1 to 2 baking sheets lined with parchment paper, separated by about 1 to 2 inches. Beat the remaining egg with the milk in a small bowl and lightly brush over the tops of the scones right before placing into the oven. Bake for 15–20 minutes, or until tops are golden brown. Remove from the oven and cool scones on a cooling rack. Drizzle with Sweet Orange Glaze, if desired.

To make the Sweet Orange Glaze, combine the freshly squeezed orange juice with confectioner’s sugar until smooth and runny. Add additional orange juice, if necessary, until mixture is loose enough to drizzle. Drizzle over scones when they are completely cooled.

Enjoy!