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
Preparation
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.
