Up until about a year ago I had never tasted a scone. They looked like rocks, hard and crunchy. And then I tried one. And then I fell in love. I enjoy them because they are less sweet than most pastries and the perfect consistency. They are the perfect compliment to a cup of coffee on a Sunday morning. And I enjoy them in all flavors.
This month I teamed up with a group of bloggers to exchange leftovers. No, I’m not talking about meatloaf. Are you ever reading someone’s blog and just drooling over the thought of tasting their creation? Well that’s how The Leftovers Club was formed. This was an exciting opportunity to share one of my treats with another blogger and have them send me treats as well. You can sign up for the April edition now if you’d like to join!
Preheat the oven to 400°. Line a baking sheet with parchment paper and set it to the side. Lightly cut the butter, flour, honey and sugar with the dough hook attachment on your stand mixer. Swap out the dough hook for the paddle attachment and stir in the egg and cranberries until well mixed. I used sweetened dried cranberries which I think works best. Add in the yogurt, 1 tablespoon at a time until the dough pulls away from the side of the bowl.
Remove the dough from the bowl and place it onto a well floured surface. Gently kneed the dough until it is no longer sticky. Shape the dough into a round disc and cut into 8 wedges. Place the wedges onto your prepared baking sheet and brush with the egg. Bake for 20-25 minutes, until golden brown and then serve with a cup of Joe.
For more recipes from The Leftovers Club…
Savory Simple – Cappuccino Cookies
Damn Delicious – Blueberry Lemon Bars
Give Peas a Chance – Spiced Vanilla Honey Biscotti
Kelly Bakes – Dulce de Leche Digestive Cookies
Sprinkled With Flour – Chunky Twix Cookies
Pineapple and Coconut – Cinnamon Dolce Oatmeal Cookies
Budget Gourmet Mom – Salted Caramel Peanut Butter Stuffed Cookies
Bakeaholic Mama – Coconut Banana Brownie Pie
Sounds like fun? Visit The Leftovers Club online to learn more and sign up!