Recipe By : BH &;G Holiday Cooking, 1994
Preheat oven to 400 degrees; grease a baking sheet. Stir together the flour, sugar, baking powder and orange peel in a large mixing bowl. Using a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add the cranberries and 1/3 cup nuts; toss until mixed. Make a well in the center of the dry mixture. Stir together the egg and yogurt; add all at once to the dry mixture. Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 6 to 8 strokes, or until the dough is nearly smooth. Divide the dough in half. Pat or lightly roll one portion of the dough into a 4-inch circle on the baking sheet. Repeat with the remaining dough. Using a sharp knife, cut each circle into 6 wedges. Do not separate the wedges. Brush the tops of the scones with the beaten egg white; sprinkle with 2 tablespoon chopped nuts. Bake for 15 to 18 minutes, or until done. Remove from the baking sheet. Cool on a wire rack for 5 minutes. Sift powdered sugar over the tops. Break the scone circles apart into wedges and serve warm.