Ingredients 2 cups flour 1 tablespoon baking powder 3 tablespoons sugar ½ teaspoon salt 5 tablespoons butter 8 ounces greek yogurt splash of milk ½ cup fresh cranberries, coarsely chopped ⅔ cup pecans, coarsely chopped optional: powdered sugar for dusting and/or jam for spreading Instructions Cut butter into ¼” cubes, wrap in plastic wrap and freeze for 20 minutes. Preheat oven to 350 degrees. In a large bowl whisk together flour, baking powder, sugar and salt. Sprinkle flour mixture with frozen butter cubes. Cut butter into flour using a pastry cutter or two knives until mixture is crumbly. Whisk together yogurt and milk. Add yogurt-milk mixture to the flour-butter mixture. Stir until dough just starts to form, about 1 minute. Gently fold in pecans and cranberries. Transfer dough to a clean countertop and kneed until sticky dough forms, about 2 minutes. Roll dough out and cut into desired shape. I rolled the dough out into a 8”x10” square, cut it into 20 2”x2” squares, then bisected them to create 40 triangles. Arrange in a single layer on a cookie sheet and bake until tops are golden brown, about 15-18 minutes. Once scones are completely cool, dust with powdered sugar, smear with jam, and enjoy!