Cranberry Orange Scones

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These lower fat scones are delicious as is or with the orange glaze. adapted from betty crocker's diabetic cookbook.

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Steps

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Place cereal in plastic bag and slightly crush with rolling pin.

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Set aside.

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Mix flour , brown sugar , baking powder , orange peel , and salt in medium bowl.

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Cut in margarine using pastry blender or crisscrossing 2 knives until mixture looks like coarse crumbles.

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Stir in cereal , cranberries , egg , and yogurt until a soft dough forms.

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Place dough on a floured surface , gently roll in flour to lightly coat.

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Shape into a ball.

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Pat dough into 8-inch circle with floured hands.

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Cut circle into 12 wedges with a sharp knife dipped in flour.

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Place wedges about 1 inch apart on ungreased cookie sheet.

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Bake 7 to 9 minutes at 400f or until edges are light brown.

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Immediately remove from cookie sheet onto wire rack.

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Cool 5 minutes.

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Combine ingredients for glaze , mix until thin enough to drizzle.

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Drizzle scones with orange glaze.

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After glaze has set , store in a sealed container.

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Ingredients

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bran flakes, all-purpose flour, brown sugar, baking powder, orange rind, salt, non-hydrogenated margarine, dried cranberries, egg, plain yogurt, powdered sugar, orange juice