Title: Cranberry-Orange Scones
Categories: Breads
Yield: 12 Servings

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