LEMON CRANBERRY SCONES

Pure extracts are always preferable to artificial flavorings.  Budget friendly tip:  I found a large bottle of pure lemon extract at a Sam's club recently.  It was much less expensive by the ounce than I could find at supermarkets.  These scones are soft and moist and good served with iced or hot tea.

1/2 cup dried cranberries

1 cup boiling water

2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (opt.)

3 tablespoons butter or Smart Balance stick

2 teaspoons grated lemon peel

1 cup fat free plain Greek yogurt 

1 egg, separated

2-3 tablespoons agave or honey

1 teaspoon pure lemon extract

cinnamon

Place cranberries in a small bowl and cover with boiling water.  Let stand a few minutes.  Drain.  In a mixing bowl, stir together flour, baking powder, soda, and salt.  Cut in butter.  Stir in cranberries, and lemon peel.  In a separate bowl, combine yogurt, egg yolk, agave or honey, and lemon extract.  Stir into crumb mixture until a soft dough forms.  Knead on a floured surface 6-8 times.  Place dough on a greased baking sheet and pat into a 10 inch circle.  Cut into 12 wedges, but don't separate the pieces.  Lightly beat egg white and brush over dough.  Sprinkle with cinnamon.  Bake at 425 degrees about 15 minutes, or until they test done.  Serve warm.  Makes 12 scones.