Low-fat Cranberry Orange Scones

Preheat the oven to 425 F.

In a large mixing bowl combine the flours, baking powder, sugar, cinnamon, salt and dried cranberries. Whisk the dry ingredients together.

Add the cubed cold butter into the flour mixture and use a pastry cutter or your hands to cut the butter into the mixture. The mixture should look slightly crumbly once the butter is cut into it.

In a smaller bowl combine the Greek yogurt, buttermilk, orange zest, and extracts.

Add the yogurt mixture to the flour mixture and fold together with a spatula. The dough may seem a little dry, but don’t worry. Just use your hands to press all the mixture together.

Turn the dough out onto a clean surface and form into a circle that is about an inch thick. Cut the dough into 8 wedges and then cut those 8 wedges in half.

Place the 16 small scones (or 8 larger scones) onto a Silpat- or parchment paper-lined baking tray and bake for 12-15 minutes at 425 F. When the scones are done baking place them on a wire rack to cool.

While the scones are cooling make the glaze if you desire. In a small bowl whisk together the powdered sugar and fresh orange juice (add orange juice as needed to reach drizzling consistency).

Drizzle or dunk the scones in the glaze. Allow the glaze to set up, then serve.