Cranberry-Orange Scones

 

2

cups Basic 4® cereal, crushed*

1 1/4

cups whole wheat flour

1/4

cup packed brown sugar

1 1/4

tsp grated orange peel

1/2

tsp baking soda

1/4

tsp salt

3

Tbsp firm butter or margarine

2/3

cup plus 1 Tbsp Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container)

1/2

cup dried cranberries

1

egg, slightly beaten

1

Tbsp granulated sugar

• 1 Heat oven to 400°F.
• 2 In medium bowl, mix flour, brown sugar, 1 tsp of the orange peel, the baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 2/3 cup of the yogurt, the cranberries, egg and cereal, until soft dough forms.
• 3 On lightly floured surface, gently roll dough in flour to coat; shape into ball. With floured hands, pat dough into 8-inch circle; cut into 12 wedges with sharp knife dipped in flour. On ungreased cookie sheet, place wedges 1 inch apart. Brush dough with remaining 1 Tbsp yogurt. In small bowl, mix granulated sugar and remaining 1/4 tsp orange peel; sprinkle over dough.
• 4 Bake 7-9 min or until edges are light brown. Immediately remove scones from cookie sheet to cooling rack. Cool 5 min. Cut into wedges. Serve warm.