Whole-Wheat Cranberry Scones

serves: 10
points: 3

1 1/3 all-purpose flour
2/3 whole-wheat flour
1/4 c sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 Tbsp butter cut into small pieces
1/4 c sweetened dried cranberries
2 tsp grated orange rind
1 lrg. egg, lightly beaten
1/2 c fat-free buttermilk
1 tsp confectioners' sugar

1. Pre-heat the oven to 375. Line a baking sheet with parchment paper or wax paper.
2. Combine the all-purpose flour, wheat flour, sugar, baking powder, baking soda, and salt in the butter until the mixture is crumbly.
3.Add the cranberries and orange rind and stir with a fork. Add the egg and buttermilk and stir with a fork until the dry ingredients are just moistened. Gather the mixture into a ball, place on the baking sheet and pat into a 7-inch circle. Cut into 10 wedges. Bake until golden brown and toothpick comes out of the center clean, about 20 minutes. Transfer to a rack. Sift the confectioners sugar over the top cut with a serrated knife and serve warm.