Cranberry Scones Recipe

Cranberry Scones Recipe

Ingredients:

2.5 c of all purpose flour
3/4 tsp of salt
2 Tbsps of margarine
1/2 c of sugar (brown); packed
1 tsp of baking soda
1 Tbsp of baking powder
1/2 tsp of cinnamon
1 Tbsp of sugar (granulated)
1/4 c of Sunsweet-Lighter Bake
8 ozs of yogurt (low fat, vanilla)
1 c of cranberries (frozen or fresh); chopped
1 pc of egg white (large); whisked lightly

Instructions:

Grease cookie trays with vegetable spray and set it aside.

Mix soda, baking powder, sugar (brown), flour, cinnamon and salt. Mix the margarine with Sunsweet-Lighter Bake. Blend with a fork ’til mixture resembles coarse crumbs. Add in the cranberries and yogurt.

Form a big ball out of the dough. Roll out dough to form a 9 inch circle over a floured work table. Slice to produce a dozen equally-sized wedges with the use of a floured knife. Set on to the cookie trays with a couple of inch spacing.

Use egg wash to brush dough. Sprinkle some sugar on top of dough. Bake for 12-15 minutes in a preheated oven at 400 degrees F ’til golden-brown. Best served either cool or warm. This yields 12 pieces.

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