Cranberry-Orange Scones

Ingredients

• 2 cups corn flakes/bran flakes crushed
• 1.3 cups flour whole wheat
• 0.3 cup brown sugar packed
• 1.3 tsp orange zest grated
• 0.5 tsp baking soda 
• 0.3 tsp salt 
• 3 Tbsp butter firm
• 0.7 cup vanilla yogurt fat free 99% tbsp yoplait® (from 2-lb container)
• 0.5 cup cranberries dried
• 1  eggs slightly beaten
• 1 Tbsp granulated sugar 

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• blender

Directions

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.
3. 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.
4. 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.
5. Brush dough with remaining 1 Tbsp yogurt. In small bowl, mix granulated sugar and remaining 1/4 tsp orange peel; sprinkle over dough.
6. Bake 7-9 min or until edges are light brown. Immediately remove scones from cookie sheet to cooling rack. Cool 5 min.
7. Cut into wedges.
8. Serve warm.