Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | All-purpose flour |
1 cup | Sifted cake flour |
⅔ cup | Sugar |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
¼ teaspoon | Salt |
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 |
\N \N | Vegetable cooking spray |
2 teaspoons | Sugar |
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.