Cranberry-Orange Scones

1 cup all-purpose flour
1 cup sifted cake flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled stick margarine cut into small pieces
3/4 cup frozen cranberries -- thawed and halved
2 teaspoons grated orange rind
3/4 cup plain nonfat yogurt
Vegetable cooking spray
2 teaspoons sugar

Combine first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries and orange rind; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be sticky).

Turn the dough out onto a lightly floured surface, and with floured hands, knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.

Cut dough into 12 wedges (do not separate the wedges). Sprinkle 2 teaspoons sugar over the dough.

Bake at 450 degrees for 12 minutes or until golden. Yield: 1 dozen (serving size: 1 scone).

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