2 ¼cupswhole wheat pastry flourplus more for kneading
¼cupcoconut sugar
1tablespoonbaking powder
¼teaspoonsea salt
¼cupunsalted butterchilled and diced
1cupdried unsweetened cranberries
1medium orangefor zest and 2 tbsp. freshly squeezed juice
½cupplain greek yogurt
2eggsdivided
1tablespoonmilk
For The Glaze (Optional)
1 ¼cupsfull fat plain greek yogurt
1tablespoonpure maple syrup
1tablespoonfresh squeezed orange juice
½teaspoonvanilla extract
2tbsp orange juice
Instructions
Preheat oven to 375 degrees.
Combine 2 cups flour, brown sugar, baking powder and kosher salt in a large mixing bowl. Add chilled butter and cut into flour mixture until butter resembles pea-sized pieces.
In a small bowl, combine dried cranberries, orange zest from 1 medium orange and ¼ cup flour. Stir until cranberries are well coated with the flour, then add to flour and butter mixture and stir to combine.
In a separate large mixing bowl, beat together yogurt and one egg until light and fluffy, about 3-5 minutes. Gradually add dry ingredients to wet ingredients. Once all ingredients are combined, knead dough on a lightly floured surface until dough is well-formed, about 1 minute.
Divide dough into two equal portions. Roll each portion into two 6-inch circles at about ¾-inch thickness. Cut each circle into 6 equal pieces/wedges. Place wedges on 1-2 baking sheets lined with parchment paper, separated by about 1-2 inches. Beat 1 egg with 1 tbsp. milk in small bowl and lightly brush over the tops of the scones right before placing into the oven. Bake for 15-20 minutes, or until tops are golden brown. Remove from oven and cool scones on cooling rack.
Drizzle with glaze if desired. To make the glaze, combine the greek yogurt, syrup, orange juice and extracts in a large mixing bowl, and stir to combine.