Cranberry-Orange Scones

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Cranberry-Orange Scones Ingredients

1 c All-purpose flour	3 tb Chilled stick margarine; cut
1 c Sifted cake flour	3/4 c Frozen cranberries; thawed
2/3 c Sugar	2 ts Grated orange rind
2 ts Baking powder	3/4 c Plain nonfat yogurt
1/2 ts Baking soda	Vegetable cooking spray
1/4 ts Salt	2 ts Sugar

Instructions for Cranberry-Orange Scones

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 26.5% CFF Recipe by: Cooking Light, June 1995, page 123 Posted to EAT-LF Digest by "Koula Smith" on Nov 13, 1998, converted by MM_Buster v2.0l.

Main Ingredient: GrainsCuisine: Uncategorized

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