Cranberry Orange Scones

• FOR THE SCONES:
• 1/2 cups Craisins
• 1/2 whole Orange, Juiced, Reserve Remaining Juice From Whole Orange For Glaze
• 1 cup All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 1/3 cups Splenda
• 1-1/4 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2/3 whole Orange, Zested, Reserve Remaining Zest From Whole Orange For Glaze
• 1/4 cups Butter, Chilled And Cubed
• 3/4 cups Low Fat Ricotta Cheese
• 1/2 cups Milk Plus 1/2 Tablespoon Vinegar
• 1/4 teaspoons Vanilla
• _____
• FOR THE GLAZE:
• 1/2 whole Orange, Juiced
• 1/3 whole Orange, Zested
• 1 cup Powdered Sugar

1. 1. Preheat the oven to 400u0b0F. 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. 2. In a bowl whisk together the flours, Splenda, baking powder, baking soda, salt and orange zest.
3. 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. 4. Stir to combine for 1 - 2 minutes. The dough should hold together but be a bit crumbly.
5. 5. Place the dough by heaping spoonfuls on the prepared baking sheet lined with parchment paper. Bake at 400u0b0F for 16 - 18 minutes or until lightly browned. Cool on a wire rack.
6. For the glaze, combine the orange juice, zest, and powdered sugar. Drizzle over the scones.

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Taken from tastykitchen.com/recipes/breads/cranberry-orange-scones-6/ (may not work)