1 Cup unbleached all-purpose flour
3 Tablespoons organic sugar (evaporated cane juice)
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon sea salt
1/3 Cup Smart Balance Omega Buttery Spread
1 Tablespoon agave nectar, like Madhava Agave Nectar (see Why Agave Nectar in a previous post)
½ Cup Egg Beaters
1/3 Cup fat free milk
¾ cup dried cranberries
3 Tablespoons uncooked oats (quick cook or regular)
2 Tablespoons organic powdered sugar
Preheat oven to 400 degrees. Wash the outside peel of the orange and zest it. Now cut it into four or five wedges, to squeeze out the juice, later.
In a medium mixing bowl, combine flour, organic sugar, baking powder, cinnamon and sea salt. Using a pastry blender or fork, cut in Smart Balance spread until the mixture looks crumbly. Add agave nectar, Egg Beaters, milk, orange zest, cranberries, and approximately two tablespoons of fresh-squeezed orange juice (the juice from one or two wedges). Stir until mixture comes together into a ball.
Dump onto lightly floured surface. (I use parchment paper sprinkled with flour, for easy-breezy clean-up). Knead dough about ten times, adding a little extra flour, if needed, to keep your hands from sticking to it. Pat into a 9-10” circle. Drizzle the juice from another orange wedge over the top of the dough, then spread it out with your fingers. Sprinkle uncooked oats over the top, then cut the dough into twelve wedges.
Transfer scone wedges to a pizza pan or rectangular pan misted with non-stick cooking spray. Leave about one-half inch between each wedge. Bake for 12-15 minutes, or until lightly browned.
Meanwhile, place organic powdered sugar in a small bowl and squeeze the juice from another orange wedge (about a tablespoon, maybe less), over the sugar. Mix well, creating a glaze.
Remove scones from oven. While still hot, drizzle orange glaze over them. Serve warm.