| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Breads | 12 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | c | Sifted cake flour |
| 2/3 | c | Sugar |
| 2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 3 | T | Chilled stick margarine, cut |
| into small pieces | ||
| 3/4 | c | Frozen cranberries, thawed |
| and halved | ||
| 2 | t | Grated orange rind |
| 3/4 | c | Plain nonfat yogurt |
| Vegetable cooking spray | ||
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: <1mg
Sodium: 206.4mg
Potassium: 43.2mg
Carbohydrates: 59.4g
Fiber: 2.9g
Sugar: 11.9g
Protein: 2g