Cranberry-Orange Scones
1 cup all-purpose flour
1 cup sifted cake flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled stick margarine
cut into small pieces
3/4 cup frozen cranberries — thawed and halved
2 teaspoons grated orange rind
3/4 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).
Per serving: 153 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 29g Carbohydrate; trace Cholesterol; 223mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates
3 Points
Recipe By :Cooking Light
Serving Size: 12
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