| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <tselectr@monisys.ca> on Nov 13,
1998, converted by MM_Buster v2.0l.
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