Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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          container  low fat vanilla yogurt -- 8oz
  1                cup  chopped fresh or frozen cranberries*
  1              large  egg white -- lightly beaten
  1         tablespoon  sugar

Preparation:

Coat baking sheet(s) 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 ciecle. Cut into 12 equal wedges using a sharp knife that has been sprayed with cooking spray. Arrange on baking sheet(s), spacing 2 inches apart. Brush with egg white and sprinkle with sugar. Bake in preheated 400 degree 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.

Nutritional Information:

152 Calories (kcal); 2g Total Fat; (12% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 391mg Sodium