Cranberry Scones

 

2 1/2 cups all−purpose flour 1/2 cup packed brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 cup Sunsweet Lighter Bake 2 tablespoons margarine 1 (8 ounce) carton low fat vanilla yogurt 1 cup chopped fresh or frozen cranberries* 1 large egg white, lightly beaten 1 tablespoon granulated sugar

Coat baking sheets with cooking spray; set aside.

Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add Lighter Bake and margarine and mix with fork or fingertips until mixture is crumbly. Stir in yogurt; add cranberries.

Shape dough into a ball. On floured surface, pat out to a 9−inch circle. Cut into 12 equal wedges using a sharp knife that has been sprayed with cooking spray. Arrange on baking sheets, spacing 2 inches apart. Brush with egg white and sprinkle with sugar. Bake in preheated 400 degree F oven for 12 to 15 minutes, until golden brown. Serve warm or at room temperature.

Makes 12 scones.

* Dried cranberries, blueberries, raisins, currants or any chopped dried fruit may be substituted for the fresh or frozen cranberries.