Whole Wheat Cranberry Scones

• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup cold butter
• 1 egg
• 1 cup vanilla yogurt
• 1/2 teaspoon vanilla extract
• 1 cup dried cranberries
• 1 tablespoon milk
• 2 teaspoons cinnamon-sugar

1. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until crumbly. In a small bowl, combine the egg, yogurt and vanilla; stir into dry ingredients just until moistened. Stir in cranberries. Turn onto a floured surface, knead 6-8 times.
2. Divide dough in half. Transfer each portion to a greased
3. . Pat into an 8-in. circle. Cut each circle into 8 wedges, but do not separate. Brush with milk; sprinkle with cinnamon-sugar. Bake at 400u0b0 for 15-20 minutes or until golden brown. Serve warm.

flour, whole wheat flour, sugar, baking powder, baking soda, salt, ground nutmeg, cold butter, egg, vanilla yogurt, vanilla, cranberries, milk, cinnamonsugar

Taken from www.tasteofhome.com/recipes/whole-wheat-cranberry-scones/ (may not work)