{"id":5905,"date":"2025-01-04T19:48:43","date_gmt":"2025-01-04T19:48:43","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=5905"},"modified":"2025-03-22T14:30:15","modified_gmt":"2025-03-22T18:30:15","slug":"cranberry-orange-scones-recipe","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2025\/01\/04\/cranberry-orange-scones-recipe\/","title":{"rendered":"Cranberry Orange Scones Recipe"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"878\" height=\"878\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_back.jpg\" alt=\"A cranberry orange scone sitting on  a white dessert plate.\" class=\"wp-image-6091\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_back.jpg 878w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_back-300x300.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_back-150x150.jpg 150w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_back-768x768.jpg 768w\" sizes=\"auto, (max-width: 878px) 100vw, 878px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">I use Greek yogurt to make these quick, easy, tender-crisp scones.<\/h2>\n\n\n\n<p>I received <em>a lot<\/em> of questions about my Cranberry Orange Scones, so here is the recipe.<\/p>\n\n\n\n<p><strong>A couple important points:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>This is <em>not<\/em> a recipe blog. I don&#8217;t know <em>how<\/em> to recipe blog. I really don&#8217;t. This is still a food review blog.<\/li>\n\n\n\n<li>This is not my own recipe. I modified this fantastic <a href=\"https:\/\/www.allrecipes.com\/recipe\/79470\/simple-scones\/\" target=\"_blank\" rel=\"noreferrer noopener\">Simple Scones recipe from AllRecipes<\/a>. If you want a <em>printable<\/em> recipe, I recommend visiting their site. Their version uses sour cream. Also, if you don&#8217;t have a food processor, their recipe is done by hand. I love AllRecipes!<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_texture-1024x768.jpg\" alt=\"The inside of a cranberry orange scone, showing the texture.\" class=\"wp-image-6103\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_texture-1024x768.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_texture-300x225.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_texture-768x576.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_texture.jpg 1170w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>I was going to post this scone recipe with <a href=\"https:\/\/snarklesauce.com\/blog\/2025\/02\/23\/cabot-greek-yogurt-whole-plain-review\/\" data-type=\"post\" data-id=\"5243\">my review of Cabot Greek Yogurt<\/a>, but I realized it was <em>way<\/em> too long to fit into my review. So, here it is, as a separate post.<\/p>\n\n\n\n<p>Because I make these scones in my food processor, I can usually whip the dough together in less than 10 minutes. It&#8217;s <em>super-quick!<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups flour<\/li>\n\n\n\n<li>1\/3 cup sugar<\/li>\n\n\n\n<li>1 teaspoon baking powder<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/4 teaspoon baking soda<\/li>\n\n\n\n<li>1 stick frozen butter (8 tablespoons)<\/li>\n\n\n\n<li>1\/2 cup (or slightly more) full-fat Greek yogurt<\/li>\n\n\n\n<li>1 large egg<\/li>\n\n\n\n<li>10 drops of orange oil (or zest of one whole orange)<\/li>\n\n\n\n<li>1 cup sweetened dried cranberries<\/li>\n\n\n\n<li>Extra sugar for dusting the top<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<p>Preheat oven to 400 degrees. Line a baking sheet with parchment.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dry-ingredients-1-1024x768.jpg\" alt=\"A food processer with flour, salt, and baking powder inside.\" class=\"wp-image-6094\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dry-ingredients-1-1024x768.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dry-ingredients-1-300x225.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dry-ingredients-1-768x576.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dry-ingredients-1.jpg 1170w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Put the dry ingredients in a food processor and pulse a few times until combined.<\/p>\n\n\n\n<p>Cut your stick of frozen butter into slices, using a large chopping knife.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"714\" height=\"878\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_butter-chopped.jpg\" alt=\"A sliced stick of butter next to a knife.\" class=\"wp-image-6095\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_butter-chopped.jpg 714w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_butter-chopped-244x300.jpg 244w\" sizes=\"auto, (max-width: 714px) 100vw, 714px\" \/><\/figure>\n\n\n\n<p>Put the frozen butter slices in the food processor and pulse a few times until the butter is pea-sized. Don&#8217;t over-process;  you want the butter to be in distinct blobs.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"659\" height=\"878\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_egg-yogurt.jpg\" alt=\"A measuring cup with greek yogurt and a whole egg and a spatula.\" class=\"wp-image-6097\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_egg-yogurt.jpg 659w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_egg-yogurt-225x300.jpg 225w\" sizes=\"auto, (max-width: 659px) 100vw, 659px\" \/><\/figure>\n\n\n\n<p>Mix the Greek yogurt with the whole egg. I do this in the measuring cup with the same spatula that I want to scoop it out with later. Add 10 drops or more of orange oil (or orange zest, if you have it) to the yogurt mixture.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_egg-yogurt-mixed-1024x768.jpg\" alt=\"Egg mixed with greek yogurt in a glass measuring cup.\" class=\"wp-image-6107\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_egg-yogurt-mixed-1024x768.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_egg-yogurt-mixed-300x225.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_egg-yogurt-mixed-768x576.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_egg-yogurt-mixed.jpg 1170w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Add the yogurt-egg-orange mixture to the food processor, and either pulse or blend until loosely combined \u2014 a scant 20-30 seconds. You want to avoid overworking the dough, so &#8220;less is more.&#8221; The dough may be coarse, and it may not fully stick together \u2014 that&#8217;s fine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"822\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_hand-food-processor-1024x822.jpg\" alt=\"A hand holding a food processor with cranberry orange scone dough inside.\" class=\"wp-image-6098\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_hand-food-processor-1024x822.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_hand-food-processor-300x241.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_hand-food-processor-768x616.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_hand-food-processor.jpg 1094w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Add the dried cranberries and pulse once or twice more. You can mix these together more fully in the next step.<\/p>\n\n\n\n<p>Dump the mixture out onto your parchment sheet, and shape it into an 8-9 inch disk. I like my scones <em>thicccc<\/em>, so my disk is usually at least 1.5 inches thick.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"770\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dough-pan-hand-1024x770.jpg\" alt=\"A hand next to a pile of cranberry orange scone dough on a parchment-lined baking sheet.\" class=\"wp-image-6099\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dough-pan-hand-1024x770.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dough-pan-hand-300x226.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dough-pan-hand-768x578.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_dough-pan-hand.jpg 1167w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Sprinkle some extra sugar over the disk. The original recipe called for 1 teaspoon of sugar \u2014 I probably use closer to 1\/8 cup, but I don&#8217;t really measure.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_disk-1024x768.jpg\" alt=\"A disk of cranberry orange scone dough sprinkled with sugar next to a measuring cup.\" class=\"wp-image-6100\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_disk-1024x768.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_disk-300x225.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_disk-768x576.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_disk.jpg 1170w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Slice the disk into 8 triangles. By now, the dough will be stuck to the parchment, so carefully pry off each slice, and separate them from each other by 1-2 inches.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_raw-knife-1024x768.jpg\" alt=\"A knife next to a pan of raw cranberry orange scone triangles on a parchment lined baking sheet.\" class=\"wp-image-6101\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_raw-knife-1024x768.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_raw-knife-300x225.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_raw-knife-768x576.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_raw-knife.jpg 1170w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Bake for 17-20 minutes, until lightly browned on top.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_above-1024x768.jpg\" alt=\"A pan of cranberry orange scones sitting on parchment paper.\" class=\"wp-image-6090\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_above-1024x768.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_above-300x225.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_above-768x576.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_above.jpg 1170w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Serving the Scones<\/h2>\n\n\n\n<p>I serve mine hot with good-quality butter, like Kerrygold or Kirkland Grass-Fed. Cabot is nice, too.<\/p>\n\n\n\n<p>I store the leftovers (wrapped in parchment paper) in the refrigerator, and heat individual scones in my counter top toaster oven before serving. Cold scones are a tragedy.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"977\" height=\"878\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_butter-knife-plate.jpg\" alt=\"Two cranberry orange scones on a white plate with butter and a knife.\" class=\"wp-image-6088\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_butter-knife-plate.jpg 977w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_butter-knife-plate-300x270.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_butter-knife-plate-768x690.jpg 768w\" sizes=\"auto, (max-width: 977px) 100vw, 977px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Equipment<\/h2>\n\n\n\n<p>I&#8217;m using this <a href=\"https:\/\/www.amazon.com\/gp\/product\/B00KHLN7K2\/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&amp;psc=1\" target=\"_blank\" rel=\"noreferrer noopener\">Hamilton Beach 12-Cup Food Processor<\/a>, which I 100% do NOT recommend. I regret this purchase so much. So very much. Mine has rotting food accumulating in the hollow plastic handle, which I cannot get to. It gets in there somehow when the veggies are slicing, and then you can&#8217;t get it out. I have no idea how or why this happens, but it happens.<\/p>\n\n\n\n<p>It&#8217;s also a pain in the rear to fit the pieces together (they have to line up juuust right \u2014 there are spring-loaded bits that have to be pressed down, and then tabs that fold down and snap in place), especially when you&#8217;re in a hurry. It takes two hands, and far too many brain cells to take the lid on or off.<\/p>\n\n\n\n<p>I thought I just needed time to get used to it. But, I hate it with the same unrelenting passion that I&#8217;ve had since day one.<\/p>\n\n\n\n<p>I miss my trusty <em>old<\/em> Hamilton Beach, which simply twisted together and was a breeze to use. This newer 12-cup model <em>does<\/em> hold a good bit of food, but my last one was 10 cups and worked fine for most recipes.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_fruit-hand-1024x768.jpg\" alt=\"A hand holding a pile of dried whole cranberries.\" class=\"wp-image-6105\" srcset=\"https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_fruit-hand-1024x768.jpg 1024w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_fruit-hand-300x225.jpg 300w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_fruit-hand-768x576.jpg 768w, https:\/\/snarklesauce.com\/blog\/wp-content\/uploads\/2025\/01\/Cranberry-Orange-Scones_fruit-hand.jpg 1170w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Notes on Ingredients<\/h2>\n\n\n\n<p>I used King Arthur all-purpose flour (in the red bag). You can get this at Costco. A 12-pound bag is currently $9.79, if that helps.<\/p>\n\n\n\n<p>I keep sticks of butter in my freezer, so there is always one ready for biscuits or scones. I have made this recipe with all different kinds of butter, and although I like the flavor of Kerrygold, Cabot, and Kirkland Grass-Fed butter, cheap butter works, too.<\/p>\n\n\n\n<p>I&#8217;ve used a few different Greek Yogurts for this recipe. The Cabot Whole-Milk Greek Yogurt is the thickest and fattiest yogurt I&#8217;ve found. But I also like Fage 5% or Publix Greenwise Greek Yogurt.<\/p>\n\n\n\n<p>I buy the whole, dried, sweetened Ocean Spray Cranberries from Costco. They come in a 4-pound bag, and they usually go on sale once a year, around November. The sale price this year was $6, which means they cost $1.50 a pound. Here&#8217;s a silly <a href=\"https:\/\/snarklesauce.com\/blog\/2025\/01\/11\/ocean-spray-craisins-dried-whole-cranberries-costco-review\/\" data-type=\"post\" data-id=\"6045\">review I wrote of these Craisins<\/a>, with some other ideas for using up this giant sack!<\/p>\n\n\n\n<p>Go forth and scone, my spiffy friends!<\/p>\n\n\n\n<p class=\"has-text-align-center\">The End.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I use Greek yogurt to make these quick, easy, tender-crisp scones.<\/p>\n","protected":false},"author":2,"featured_media":6091,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[24,27,669,670,544],"tags":[193,542,668,545,111],"class_list":["post-5905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-fruit","category-recipes","category-scones","category-yogurt","tag-baking","tag-butter","tag-cranberries","tag-greek-yogurt","tag-orange"],"_links":{"self":[{"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/posts\/5905","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/comments?post=5905"}],"version-history":[{"count":0,"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/posts\/5905\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/media\/6091"}],"wp:attachment":[{"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/media?parent=5905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/categories?post=5905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/snarklesauce.com\/blog\/wp-json\/wp\/v2\/tags?post=5905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}