CRANBERRY-ORANGE SCONES

Cranberry-Orange Scones image

Yoplait® 99% Fat Free yogurt provides a simple addition to delicious cranberries and orange scones made with Basic 4® cereal.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

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Ingredients

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

Steps:

Heat oven to 400°F.
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.
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.
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.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Scone, Sodium 190 mg, Sugar 14 g, TransFat 0 g