Twelfth Night Scones - cooking recipe

Ingredients

FOR THE SCONES
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup dried sweetened cranberries
1/2 cup vanilla chip
2 teaspoons orange zest, minced
1/2 cup non-fat vanilla yogurt
1/3 cup 2% buttermilk
FOR THE TOPPING
1 -2 tablespoon 2% buttermilk
1 tablespoon granulated sugar
3/4 teaspoon orange zest, minced

Preparation

FOR THE SCONES: Preheat oven to 375 degrees F & grease a cookie sheet.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda & sale, then with a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
Stir in the cranberries, vanilla chips & the 2 teaspoons of orange zest, before adding the yogurt & the 1/3 cup of buttermilk. Stir just until dry ingredients are moistened.
Shape dough into a ball, & place it on the prepared cookie sheet. With floured fingers, press or roll the dough into an 8-inch round, then cut the round into 8 wedged, but DO NOT SEPARATE THE WEDGES.
FOR THE TOPPING: Brush the dough with 1 to 2 tablespoons of buttermilk. Then, in a small bowl, mix the 1 tablespoon of sugar with the 3/4 teaspoon or orange zest & sprinkle that over the dough.
Bake 15 to 20 minutes or until the edges are light golden brown. Immediately remove from the cookie sheet & place on a serving tray. Let cool for 5 minutes, then separate the wedges & serve warm.