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Breakfast

Cranberry Yogurt Scones
Ingredients
Cranberry Yogurt Scones
  • 1 tsp grated orange peel
  • 1 package (5-oz) Sunsweet® Cranberries
  • 1 teaspoon vanilla
  • 1/4 cup vegetable oil
  • 1 cup (8-ounce) plain low fat yogurt
  • 1 egg
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 2 1/2 cups all-purpose flour
Instructions

Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and nutmeg; mix well. Combine egg, yogurt, oil, vanilla and orange peel; blend well. Add to flour mixture; stir until dry ingredients are moistened. Stir in cranberries. Shape dough into 8-inch circle on floured surface. Cut into 12 wedges; place on cookie sheet. Bake in upper third of oven for 15 minutes, or until lightly browned. Serve warm. Makes 12 servings. *Tip: substitute a 5oz or 6oz bag of any Sunsweet dried fruit or ¾ cup chopped Sunsweet Pitted Prunes.

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