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Citrus Cranberry Scones




Source of Recipe


Internet


List of Ingredients




2-1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. grated lemon peel
1/2 cup (1 stick) butter or margarine, chilled
2 cups Cranberry Almond Crunch cereal, lightly crushed, divided
1 egg
1 container (8 oz.) vanilla lowfat yogurt
3 Tbsp. lemon juice
2 Tbsp. brown sugar
1 Tbsp. butter or margarine, melted


Recipe



HEAT oven to 425°F.

MIX flour, sugar, baking powder and lemon peel in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/2 cups of the cereal.

BEAT egg in small bowl; stir in yogurt and lemon juice. Add yogurt mixture to flour mixture; stir until soft dough forms. With floured hands shape into 9-inch round. Place on greased baking sheet. Score into 12 wedges.

MIX remaining cereal, brown sugar and melted butter in small bowl. Sprinkle mixture over dough.

BAKE 10 to 12 minutes or until toothpick inserted in center comes out clean. Makes 12 servings.

Orange Substitute: Substitute grated orange peel for the grated lemon peel; substitute orange juice for the lemon juice.