Cranberry Scones

  • 2 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup Sunsweet Lighter Bake
  • 2 Tbsp margarine
  • 1 - 8 oz. carton low fat vanilla yogurt
  • 1 cup chopped fresh or frozen cranberries*
  • 1 large egg white, lightly beaten
  • 1 Tbsp granulated sugar image placeholder

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° F oven for 12 to 15 minutes, until golden brown. Serve warm or at room temperature.

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

Makes 12 scones
Submitted by: Recipe Group Member