Cranberry-Orange Scones

Makes 12.

Ingredients:

• 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

Instructions:

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.