Cranberry Scones
Ingredients
- 0 cup all-purpose flour
- 0.5 cup packed brown sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 0.8 tsp salt
- 0.5 tsp cinnamon
- 0.3 cup Sunsweet Lighter Bake
- 2 tbsp margarine
- 1 each ounce) carton low fat vanilla yogurt
- 1 cup chopped fresh or frozen cranberries*
- 1 each egg white, lightly beaten
- 1 tbsp granulated sugar
Instructions
- 1
Coat baking sheets with cooking spray; set aside.
- 2
Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon.
- 3
Add Lighter Bake and margarine and mix with fork or fingertips until mixture is crumbly.
- 4
Stir in yogurt; add cranberries.
- 5
Shape dough into a ball.
- 6
On floured surface, pat out to a 9-inch circle.
- 7
Cut into 12 equal wedges using a sharp knife that has been sprayed with cooking spray.
- 8
Arrange on baking sheets, spacing 2 inches apart.
- 9
Brush with egg white and sprinkle with sugar.
- 10
Bake in preheated 400 degree F oven for 12 to 15 minutes, until golden brown.
- 11
Serve warm or at room temperature.
- 12
Makes 12 scones. * Dried cranberries, blueberries, raisins, currants or any chopped dried fruit may be substituted for the fresh or frozen cranberries.