Orange Cranberry Scones

2 tbsp splenda
2 tbsp fresh orange juice, divided
1/2 cup nonfat plain yogurt
1/4 cup splenda
1 tbsp orange zest
2 tsp vanilla extract
6 tbsp liquid egg whites or 2 egg whites
2 cups white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp cold butter, cut into small pieces
3/4 cup dried sweet cranberries or cherries

Position rack in top third of oven; Preheat oven to 375°. Line baking sheet with parchment paper. Make glaze by combining 2 tbsp sugar and 1 tbsp orange juice.

Combine yogurt, remaining orange juice, sugar, orange zest, vanilla, and egg whites in a medium bowl, stirring with a whisk.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries. Add yogurt mixture, stirring just until moist. (dough will be sticky)

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush lemon glaze over dough. Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PURPLEHEARTS78.