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CRANBERRY SCONES




List of Ingredients



• 2 1/2 CUPS FLOUR
  
• 1/2 CUP PACKED BROWN SUGAR
  
• 1 TABLESPOON BAKING POWDER
  
• 1 TEASPOON BAKING SODA
  
• 3/4 TEASPOON SALT
  
• 1/2 TEASPOON GROUND CINNAMON
  
• 1/4 CUP PRUNE PUREE OR PREPARED PRUNE BUTTER
  
• 2 TABLESPOONS COLD BUTTER
  
• 1 CONTAINER ( 8 OUNCE ) VANILLA YOGURT
  
• 3/4 CUP FRESH OR FROZEN CRANBERRIES
  
• 1 EGG WHITE, LIGHTLY BEATEN
  
• 1 TABLESPOON SUGAR
  






Instructions



1. PREHEAT OVEN TO 400°. COAT BAKING SHEET WITH VEGETABLE COOKING SPRAY.
   
2. IN A LARGE BOWL, COMBINE FLOUR, BROWN SUGAR, BAKING POWDER, BAKING SODA, SALT AND CINNAMON. CUT IN PRUNE PUREE AND BUTTER WITH A PASTRY BLENDER OR YOUR FINGERS UNTIL MIXTURE RESEMBLES COARSE CRUMBS. MIX IN YOGURT JUST UNTIL BLENDED. STIR IN CRANBERRIES.
   
3. ON FLOURED SURFACE, ROLL OR PAT DOUGH TO 3/4" THICKNESS. CUT OUT WITH A 2 1/2 TO 3" BISCUIT CUTTER, REROLLING SCRAPS AS NEEDED, BUT HANDLING AS LITTLE AS POSSIBLE.
   
4. ARRANGE ON PREPARED BAKING SHEET, SPACING 2" APART. BRUSH WITH EGG WHITE AND SPRINKLE WITH SUGAR. BAKE IN CENTER OF OVEN ABOUT 15 MINUTES OR UNTIL GOLDEN BROWN AND SPRINGS BACK TO THE TOUCH. SERVE WARM OR AT ROOM TEMPERATURE.
   
5. PRUNE PUREE: COMBINE 1 1/3 CUPS ( 8 OUNCES ) PITTED PRUNES AND 6 TABLELSPOONS HOT WATER IN CONTAINER OF FOOD PROCESSOR OR BLENDER. PULSE ON AND OFF UNTIL PRUNES ARE FINELY CHOPPED AND SMOOTH. STORE ANY LEFTOVERS IN A COVERED CONTAINER IN THE REFRIGERATOR FOR UP TO 2 MONTHS. MAKES 1 CUP
   






Final Comments


ENJOY!