Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon.
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
Bake in preheated 400 degree F oven for 12 to 15 minutes, until golden
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.