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 ground cinnamon
1/4 cup Prune Purée (recipe follows) or prepared prune butter
2 tablespoon cold margarine
1 (8 ounce) container nonfat vanilla yogurt
3/4 cup dried cranberries
1 egg white, lightly beaten
1 tablespoon granulated sugar

Prune Purée
8 ounces pitted prunes
6 tablespoons hot water
Combine prunes and hot water in a food processor or blender and pulse blend until finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.

Preheat oven to 400°F and coat baking sheet with nonstick cooking spray. Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon in large bowl and mix well. Cut in prune purée and margarine with pastry blender or fork until mixture resembles coarse crumbs. Mix in yogurt just until blended. Stir in cranberries. On a floured surface, roll or pat dough to 3/4-inch thickness. Using a 2-1/2 to 3-inch biscuit cutter, cut out dough. Re-roll scraps as needed but try to handle as little as possible.

Arrange on prepared baking sheet, spacing 2 inches apart. Brush with egg white and sprinkle with granulated sugar. Bake on the center rack of the oven about 15 minutes until golden brown and springy to the touch. Serve warm or at room temperature.

Makes 12 Servings
Serving Size: 1 scone