These are the scone I bake for my beloved
2 cups all-purpose flour
1/3 cup sugar or other sweetener
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil and 2/3 cup 2% milk mixed
1/2 frozen, then slightly thawed and chopped) cranberries
3 drops Wild orange Essential Oil or orange extract
1/4 cup yogurt or sour cream
1 large egg
1 tsp. cinnamon
adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, sweetener, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk sour cream and egg until smooth. Add to coconut oil and milk mixture.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool
I have made these with Blueberries, apples, and even without any fruit.They are always good! The original recipe called for 8 Tsp. of cold butter. I use coconut oil and milk to reduce fat slightly. They are yummy either way you chose.