Don't just stand there-make something! Whole wheat cranberry scones with Greek yogurt

I know that at least 90% of you hipster ladies have all the ingredients for this on hand, and since it's a little chill and cloudy today I thought just maybe you'd like the smell of cinnamon and vanilla baking to fill the house. I swear, there is NOTHING like a pile of fresh-baked somethings, a cup of tea, and a Sunset magazine to make a lady feel new again (even if the Sunset magainze is from 1997 and you stole it from the dentist's office).



These are not the stiff, hard scones of yore but are rather more delicate and soft inside with a crunchy exterior (when still warm at least). I combined a few recipes and changed things around to come up with the perfect mix of health and taste.



I hope they cure what ails ya.



Take Two and Call Me in the Morning Healthy Yogurt Scones

DRY INGREDS:
1 cup dried cranberries
1 cup regular flour + 1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp soda
1/4 c. sugar
1 tsp cinnamon


6 tbsp cold regular (salted) butter

WET INGREDS:
1 egg
3/4 c. Greek yogurt plain
1/4 c. milk
1 tsp vanilla

Heat oven to 400
Soak cranberries in hot water 10 minutes, drain
Whisk together dry ingredients
Cut in or rub in butter with fingers until crumb forms (pieces of butter should be no larger than pea size)
Mix in cranberries
Mix wet ingredients, add to dry ingredients and mix until JUST combined
Scoop 8 mounds onto lightly greased cookie sheet
Bake 20 minutes, or until golden and firm

GLAZE:
1 c. powdered sugar
1-2 tbsp orange juice (or lemon juice or milk)
1 tsp vanilla

Mix and drizzle over completely cooled scones.

{p.s.-according to kitchen law, the cook is entitled to all spilled glaze}