Cranberry-Orange Scones

1. 1

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

2. 2

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

3. 3

   Cut in margarine (You may want to use about a tbsp less of margarine since the original recipe called for regular margarine or butter which has a lower water content) using pastry blender or crisscrossing 2 knives until mixture looks like coarse crumbles.

4. 4

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

5. 5

   Place dough on a floured surface, gently roll in flour to lightly coat; shape into a ball (if dough is too wet to achieve this step, skip it).

6. 6

   Pat dough into 8-inch circle with floured hands; cut circle into 12 wedges with a sharp knife dipped in flour.

7. 7

   Place wedges about 1 inch apart on ungreased cookie sheet.

8. 8

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

9. 9

   Immediately remove from cookie sheet onto wire rack (place rack on waxed paper to catch drips).

10. 10

    Cool 5 minutes; combine ingredients for glaze, mix until thin enough to drizzle; drizzle scones with orange glaze.

11. 11

    After glaze has set, store in a sealed container.

* Per serving · 4 servings · Values may vary.

No additional tips available.