Cranberry-Orange Scones

• 2 cups bran flakes
• 1 cup all-purpose flour
• 14 cup brown sugar
• 2 teaspoons baking powder
• 1 12 teaspoons orange rind, grated
• 14 teaspoon salt (optional)
• 14 cup non-hydrogenated margarine (or slightly less)
• 12 cup dried cranberries
• 1 egg, slightly beaten
• 14 cup plain yogurt
• 12 cup powdered sugar
• 14 teaspoon orange rind, grated
• 2 -3 teaspoons orange juice

1. Place cereal in plastic bag and slightly crush with rolling pin; set aside.
2. Mix flour, brown sugar, baking powder, orange peel, and salt in medium bowl.
3. Cut in margarine (You may want to use about a tbsp less of margarine since the original recipe called for regular margarine or butter which has a lower water content) using pastry blender or crisscrossing 2 knives until mixture looks like coarse crumbles.
4. Stir in cereal, cranberries, egg, and yogurt until a soft dough forms.
5. Place dough on a floured surface, gently roll in flour to lightly coat; shape into a ball (if dough is too wet to achieve this step, skip it).
6. Pat dough into 8-inch circle with floured hands; cut circle into 12 wedges with a sharp knife dipped in flour.
7. Place wedges about 1 inch apart on ungreased cookie sheet.
8. Bake 7 to 9 minutes at 400F or until edges are light brown.
9. Immediately remove from cookie sheet onto wire rack (place rack on waxed paper to catch drips).
10. Cool 5 minutes; combine ingredients for glaze, mix until thin enough to drizzle; drizzle scones with orange glaze.
11. After glaze has set, store in a sealed container.

bran flakes, flour, brown sugar, baking powder, orange rind, salt, margarine, cranberries, egg, yogurt, powdered sugar, orange rind, orange juice

Taken from www.food.com/recipe/cranberry-orange-scones-169567 (may not work)