Cranberry Olive Oil Scones

Directions

1. Wash the fresh cranberries and toss them with 1 Tbsp of brown sugar until evenly coated. Set aside while you prepare the batter.

2. Preheat oven to 400ºF. Line a baking sheet with parchment paper.

3. In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, and salt.

4. Using a fork, stir in olive oil until the mixture resembles coarse crumbs.

5. In a separate bowl, whisk together the greek yogurt, milk, vanilla and egg.

6. Pour the yogurt mixture into flour mixture and mix with a fork until a shaggy dough forms. Fold in 1/2 cup of the cranberries.

7. Turn the dough onto a lightly floured surface and shape into a 10-inch long rectangle, about ½-inch thick.

8. Spread 1 Tbsp of brown sugar over the top of the rectangle, then press 1/4 cup of the cranberries overtop.

9. Fold each short-side of the rectangle into the center to create a square, aka a letter fold. Using your hands, shape the square packet into a 1/2-inch thick circle, roughly 8 inches across.

10. Press the remaining 1/4 cup of cranberries over the top of the dough, and sprinkle with 1 Tbsp of granulated sugar.

11. Cut dough into 8-10 even wedges and place them onto the prepared baking sheet

12. Bake for 20-23 minutes until golden brown around the edges and lightly browned on top.

13. Transfer scones to a cooling rack. Enjoy!!