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"
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 12|
|Calories from Fat: 56 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0.3mg||0 %|
|Sodium 320.6mg||11 %|
|Potassium 98.2mg||3 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 77.6g|
|Protein 5g||7 %|
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Calories per serving: 391
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