|2 1/2||cups (250 g) sifted unbleached all-purpose flour|
|3||tablespoons (24 g) cornstarch|
|1||tablespoon (9 g) baking powder|
|1||teaspoon (5 ml) salt|
|1/4||teaspoon (1.25 ml) ground cinnamon|
|2||tablespoons (25 g) cold unsalted butter|
|1||large egg or 1/4 cup (60 ml) liquid egg substitute|
|1/2||cup (57 g) nonfat plain yogurt|
|2||tablespoons (30 ml) canola oil|
|1/2||cup (120 ml) skim milk|
|1/3||cup (63 g) granulated sugar|
|1/2||cup (66 g) no-sugar-added dried cranberries or no-sugar-added dried cherries|
- Position rack in the center of the oven. Preheat oven to 425°f (220°C), Gas Mark 7. Line a baking sheet with parchment paper.
- In a bowl, combine the flour, cornstarch, baking powder, salt, and cinnamon. Using a pastry blender or your fingers, work in butter, creating coarse flakes.
- In another large bowl, whisk together egg, yogurt, oil, milk, and sugar, reserving 1 tablespoon (12 g) of the sugar for later. Add the flour mixture and cranberries. Mix until just combined. Do not overmix.
- Drop by heaping spoonfuls into 12 mounds onto prepared baking sheet. Sprinkle with reserved 1 tablespoon (12 g) granulated sugar. Bake for 12 to 15 minutes, until golden. Cool slightly on a rack before serving warm.
|Per scone:||195 calories (23% calories from fat), 4 g protein, 5 g total fat (1.5 g saturated fat), 33 g carbohydrates, 1 g dietary fiber, 23 mg cholesterol, 335 mg sodium|
|Diabetic exchanges:||2 carbohydrate (bread/starch), 1 fat|