From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.


  • Nonstick cooking spray

  • 1 cup all-purpose flour

  • 1 cup sifted cake flour

  • 2/3 cup sugar plus 2 teaspoons sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3 Tablespoons margarine, chilled, cut into small pieces

  • 3/4 cup frozen cranberries, thawed, halved

  • 2 teaspoons grated orange peel

  • 3/4 cup plain nonfat yogurt

  • Flour for kneading


Preheat the oven to 450 degrees.  Coat a baking sheet with the cooking spray.

Combine the all-purpose flour, cake flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl.  Cut in the margarine with a pastry blender or 2 knives until the mixture resembles coarse crumbs.  Mix in the cranberries and orange peel.  Add the yogurt, stirring just until the dry ingredients are moistened.  The dough will be sticky.

Turn out onto a lightly floured work surface.  Knead 4 or 5 strokes, using floured hands.
  Remove to the baking sheet.  Pat into an 8-inch circle, and cut into 12 wedges.  Do not separate the wedges.  Sprinkle the remaining 2 teaspoons sugar over the top of the dough.

Bake for 12 minutes or until golden.  Serve warm.

YIELD:  12 scones

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