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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 sugarCoat 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.

 

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