Cranberry Orange Scones

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Put craisins in a bowl with the orange juice and put in the microwave until plumped up, then set aside.
2. In a bowl whisk together the flours, Splenda, baking powder, baking soda, salt and orange zest.
3. Using a pastry blender, cut in the butter until the mixture resembles coarse sand, then do the same with the ricotta. Gently stir in the milk/vinegar mixture, orange juice-soaked craisins, and vanilla extract.
4. Stir to combine for 1 – 2 minutes. The dough should hold together but be a bit crumbly.
5. Place the dough by heaping spoonfuls on the prepared baking sheet lined with parchment paper. Bake at 400ºF for 16 – 18 minutes or until lightly browned. Cool on a wire rack.

For the glaze, combine the orange juice, zest, and powdered sugar. Drizzle over the scones.