- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons Clabber Girl Baking Powder
- 1 teaspoon finely shredded orange peel
- 1/4 cup margarine or butter
- 2/3 cup cranberries, coarsely chopped
- 1/2 cup chopped walnuts
- 1 beaten egg
- 1/3 cup orange yogurt
- 1 slightly beaten egg white
- Powdered sugar
In a large mixing bowl, stir together flour, sugar, Clabber Girl Baking Powder, orange peel, and 1/8 teaspoon salt. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs. Add cranberries and 1/3 cup of the nuts; toss till mixed. Make a well in the center.
In a small bowl stir together egg and yogurt. Add to flour mixture all at once. Using a fork, stir just till moistened.
On a lightly floured surface, knead dough for 6 to 8 strokes or till nearly smooth. Divide the dough in half.
On a greased baking sheet, pat or lightly roll one portion of the dough into a 4-inch circle. Repeat with the remaining dough. Using a sharp knife, cut each circle into six wedges. Do not separate wedges.
Brush tops of scones with beaten egg white; sprinkle with remaining nuts. Bake in a 400° oven for 15 to 18 minutes or till golden. Remove from baking sheet. Cool on a wire rack for 5 minutes. Sift powdered sugar over tops. Serve warm.