Cranberry Scones

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Yield: 12 servings.

• 2 ¼ cups all-purpose flour
• 1⁄3 cup sugar
• 1 Tbsp. grated orange peel
• 2 ¼ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ½ cup margarine, softened
• 1 cup Dole® Frozen Cranberries, chopped
• ½ cup plain yogurt
• 1 tsp. vanilla extract

Combine flour, sugar, orange peel, baking powder, baking soda and salt in large bowl. Cut in margarine, using 2 knives or pastry blender, until mixture resembles coarse crumbs. Stir in cranberries. Combine milk and vanilla extract. Stir into cranberry mixture. Form dough into 2 balls. On lightly floured surface, pat one ball into a 6” circle, ½” thick. Cut into 6 wedges. Repeat with remaining dough. Place on baking sheet sprayed with cooking spray. Bake at 400°F for 15 minutes or until lightly browned. Serve warm.

Note: To chop frozen cranberries, rinse under tap water, drain and quickly chop in food processor.