Cranberry And Orange Scones
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Sweetened dried cranberries||1⁄2 Cup (8 tbs)|
|Vanilla milk chips||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
Preheat oven in Convection Bake to 375°F (*350°F).
Grease a large cookie sheet.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in cranberries, vanilla chips and orange peel. Add yogurt and buttermilk. Stir just until moistened.
Shape dough into ball. Place on greased cookie sheet. Roll or pat dough into 8-inch round. Cut into 8 wedges. Do not separate.
Brush with 1 to 2 tablespoons buttermilk or milk. In small bowl, combine 1 tablespoon sugar and 1/2 teaspoon grated orange peel. Sprinkle over dough.
Convection Bake for 20 to 30 minutes or until edges begin to turn golden brown. Cool 5 minutes. Cut into wedges.