1. Place cereal in plastic bag and slightly crush with rolling pin; set aside. 2. Mix flour, brown sugar, baking powder, orange peel, and salt in medium bowl. Cut in margarine (You may want to use about a tbsp less of margarine since the original recipe called for regular margarine or butter which has a lower water content) using pastry blender or crisscrossing 2 knives until mixture looks like coarse crumbles. 3. Stir in cereal, cranberries, egg, and yogurt until a soft dough forms. 4. Place dough on a floured surface, gently roll in flour to lightly coat; shape into a ball (if dough is too wet to achieve this step, skip it). 5. Pat dough into 8-inch circle with floured hands; cut circle into 12 wedges with a sharp knife dipped in flour. Place wedges about 1 inch apart on ungreased cookie sheet. 6. Bake 7 to 9 minutes at 400°F or until edges are light brown. Immediately remove from cookie sheet onto wire rack (place rack on waxed paper to catch drips). 7. Cool 5 minutes; combine ingredients for glaze, mix until thin enough to drizzle; drizzle scones with orange glaze. 8. After glaze has set, store in a sealed container. ---------------------------------------------------------------------------
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