This small batch recipe is perfect for when you don’t want big bags of ingredients left over. Just grab a Cranberry Walnut Bistro Bowl® and a few pantry staples and you’ve got all the yummy filling goodies you need!
Preheat oven to 350 degrees.
Combine dry ingredients in bowl with a whisk.
Add cold butter and cut in with a pastry cutter (or two butter knives) until most pieces are about the size of large peas, leave some larger chunks if you want extra flaky scones.
Add Greek yogurt and egg and mix with fork until just combined. If it looks too wet add up to ¼ cup additional flour. Add salad toppings and rosemary and stir gently.
On a floured surface pat out dough in a circle and use a sharp knife to cut into 8 pieces. Dough will look very wet and shaggy.
Whisk the remaining egg and use a pastry brush to coat the scones with the egg wash.
Bake at 350 degrees on a cookie sheet for 18-20 minutes until they are nicely browned and not wet when broken open.
Serve warm with raspberry jam or butter.