Cranberry-Peanut Butter Scones

I LOVE SCONES! I love adding all sorts of nuts, dried fruit, chocolate chips etc. They are one of my favorite treats. I prefer to make the batter, make as many scones as I need and then freeze it and break off more as I need. Enjoy!

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Cranberry-Peanut Butter Scones

Makes 12 scones

Ingredients:

-2 cups White Whole Wheat Flour (made by King Arthur and fabulous!), sifted
-1/2 cup Organic Whole Sugar
-1 teaspoon Baking Powder
-1/4 teaspoon Baking Soda
-1 teaspoon Cinnamon
-7 tablespoons Butter (preferably organic), at room temperature
-1.5 tablespoons peanut putter
-2 eggs
-1/2 cup Plain Yogurt
-1/4 cup Agave
-1/2 cup Sliced Almonds
-1/4 cup Dried Cranberries

Directions:

Preheat oven to 350*. In a large bowl combine the first 5 ingredients. Slice in the butter and using a fork or pastry blender mix in the butter and peanut butter into the flour mixture until it resembles a meal. In a separate bowl, mix the eggs and yogurt and then add to the dry ingredients using a beater. Once mixed, beat in the almonds and cranberries. Loosely form into scones on a cookie sheet. Bake for 15-20 minutes, or until golden brown. Enjoy warm or cooled with coffee or tea.