Cranberry-orange scones

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
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.

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