Cranberry Orange Scone

I got it written from one of the health magazines in Barnes and Noble. Originally it was whole wheat blueberry scone. I figured you can use any berries - dry or fresh. They turned out yummy! Enjoy!

• Ready In: 30 mins
• Serves: 8
• Yields: 8 scones

Ingredients

• 1  cup whole wheat flour
• 1  cup all-purpose flour
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  orange, zest of
• 1⁄2 cup cranberries
• 1⁄4 cup butter (I used 2 tbsp smart balance spread)
• 1  egg
• 1⁄2 cup buttermilk (I used part skim ricotta)
• 1⁄2 teaspoon vanilla
•  cinnamon-sugar mixture, to sprinkle

Directions

1. Mix first 8 ingredients in a large bowl. Add butter and crumble mixture with hands. In a separate bowl wisk egg with buttermilk, add vanilla. Add batter to flour mixture and make a soft dough. Roll a circle about 1/2 to 1/3 inch thick and sprinkle it with cinnamon and sugar. Cut to 8 wedges (I made 16 small) and bake in preheated oven at 400F for 20-25 mintues (or until brown).