Ingredients
1 3/4
cups all-purpose flour
1/4
cup sugar
2
teaspoons baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1/4
cup butter, softened
1/2
cup sweetened dried cranberries
1/2
cup white vanilla chips
1
teaspoon grated orange peel
1/2
cup vanilla low-fat yogurt
1/3
cup buttermilk*
1
to 2 tablespoons buttermilk or milk
1
tablespoon sugar
1/2
teaspoon grated orange peel
Preparation
Heat oven to 375°F. Grease cookie sheet with shortening. In large bowl, stir together flour, 1/4 cup sugar, the baking powder, baking soda and salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Stir in cranberries, vanilla chips and 1 teaspoon orange peel. Add yogurt and 1/3 cup buttermilk; stir just until dry ingredients are moistened.
Shape dough into ball; place on cookie sheet. With floured fingers, press or roll dough into 8-inch round. Cut into 8 wedges; do not separate.
Brush dough with 1 to 2 tablespoons buttermilk. In small bowl, mix 1 tablespoon sugar and 1/2 teaspoon orange peel. Sprinkle over dough.
Bake 15 to 20 minutes or until edges are light golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes. Cut into wedges. Serve warm.
