Yield: 12 Servings
|1 cup||All-purpose flour|
|1 cup||Sifted cake flour|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|3 tablespoons||Chilled stick margarine; cut into small pieces|
|¾ cup||Frozen cranberries; thawed and halved|
|2 teaspoons||Grated orange rind|
|¾ cup||Plain nonfat yogurt|
|Vegetable cooking spray|
Combine first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries and orange rind; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be sticky).
Turn the dough out onto a lightly floured surface, and with floured hands, knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
Cut dough into 12 wedges (do not separate the wedges). Sprinkle 2 teaspoons sugar over the dough.
Bake at 450 degrees for 12 minutes or until golden. Yield: 1 dozen (serving size: 1 scone). Serving Ideas
: Serv warm.
NOTES : 154.7 Calories, 3.2g Fat, 0.7 Fiber 26½% CFF Recipe by: Cooking Light, June 1995, page 123 Posted to EAT-LF Digest by "Koula Smith" <tselectr@...> on Nov 13, 1998, converted by MM_Buster v2.0l.