Cranberry-orange Scones

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• Servings: 12
• 2 cups bran flakes
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons orange rind, grated
• 1/4 teaspoon salt (optional)
• 1/4 cup non-hydrogenated margarine (or slightly less)
• 1/2 cup dried cranberries
• 1 egg, slightly beaten
• 1/4 cup plain yogurt
• 1/2 cup powdered sugar
• 1/4 teaspoon orange rind, grated
• 2 -3 teaspoons orange juice

Recipe

• 1 place cereal in plastic bag and slightly crush with rolling pin; set aside.
• 2 mix flour, brown sugar, baking powder, orange peel, and salt in medium bowl. cut in margarine (you may want to use about a tbsp less of margarine since the original recipe called for regular margarine or butter which has a lower water content) using pastry blender or crisscrossing 2 knives until mixture looks like coarse crumbles.
• 3 stir in cereal, cranberries, egg, and yogurt until a soft dough forms.
• 4 place dough on a floured surface, gently roll in flour to lightly coat; shape into a ball (if dough is too wet to achieve this step, skip it).
• 5 pat dough into 8-inch circle with floured hands; cut circle into 12 wedges with a sharp knife dipped in flour. place wedges about 1 inch apart on ungreased cookie sheet.
• 6 bake 7 to 9 minutes at 400°f or until edges are light brown. immediately remove from cookie sheet onto wire rack (place rack on waxed paper to catch drips).
• 7 cool 5 minutes; combine ingredients for glaze, mix until thin enough to drizzle; drizzle scones with orange glaze.
• 8 after glaze has set, store in a sealed container.