Cranberry Orange Breakfast Scones

Preheat oven to 375 F.

In a small mixing bowl, combine the flours, baking powder and salt.

In a separate bowl whisk together the yogurt, milk, sugar and half of the orange zest. (I zested my orange by taking my cheese grater and using the side with the smallest holes. Then I scraped the orange and grated all of the orange outside of the peeling off. Watch your knuckles though. It’s very easy to nick yourself!)

Gently stir your dry ingredients into the wet and mix until just moistened. Add the cranberries and again, gently stir them in.

Place the dough on a greased cookie sheet and pat it into a flat circle about 1/2 inch thick. If the dough is sticking to your hands, rub a few drops of water on them.

Bake at 375 F for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean. Cooking times will vary depending on how thick you made your scones. Once you take it out of the oven, allow it to cool before cutting into 8 pieces.

As the scone finishes cooling, combine the powdered sugar, corn syrup, the rest of the orange zest and the juice of the orange in a small bowl.

Evenly drizzle over the scones and then devour!

Notes:
1. Recipe makes 8 large servings/wedges.
2. 245 calories per scone with the glaze.
3.175 calories per scone without glaze.
4. If you want to cut down the calories even more, you could half the drizzle or instead of using the drizzle, just sprinkle some granulated sugar over the top before you bake. If you decide against the glaze, consider adding the extra orange zest into the batter. I think the orange is the best part of this recipe and you don’t want to miss it!