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Cranberry-Orange Scones
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Prep Time:
20 minutes
Total Time:
35 minutes
Upgrade your cranberry orange scones with tangy Yoplait® yogurt and crunchy Basic 4® cereal.
Ingredients:
  • 2 cups Basic 4™ cereal, crushed*
  • 1 1/4 cups whole wheat flour
  • 1/4 cup packed brown sugar
  • 1 1/4 tsp grated orange peel
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp firm butter or margarine
  • 2/3 cup plus 1 Tbsp Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt (from 2-lb container)
  • 1/2 cup dried cranberries
  • 1 egg, slightly beaten
  • 1 Tbsp granulated sugar
Instructions:
  • Preheat oven to 400°F.
  • Combine flour, brown sugar, 1 tsp of orange peel, baking soda, and salt in a medium bowl. Use a pastry blender or two knives to cut in butter until mixture resembles coarse crumbs. Gently stir in 2/3 cup of yogurt along with cranberries, egg, and cereal until a soft dough comes together.
  • Gently coat dough in flour on a lightly floured surface and shape into a ball. Pat dough into an 8-inch circle using floured hands. Cut into 12 wedges with a sharp knife dipped in flour. Place wedges 1 inch apart on an ungreased cookie sheet. Brush dough with remaining 1 tablespoon of yogurt. In a small bowl, combine granulated sugar and remaining 1/4 teaspoon orange peel, then sprinkle over the dough.
  • Bake for 7-9 minutes until edges are lightly browned, then eagerly transfer scones from the sheet to a cooling rack. Let cool for 5 minutes before cutting into wedges and serving while warm.

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