Scones - Cranberry Apricot

4 T. Margarine (from a stick, cold), cut in small pieces
1/3 c. Granulated Sugar
2 c. Flour, white
2 T. Baking Powder
1 tsp. Salt
2/3 c. Egg Beaters
1/2 c. Milk, 2%
1 T. Vanilla Extract (not imitation)
1/4 c. Cranberries, dried, sweetened (Craisins)
3 oz. Apricots, dried, chopped

May be made many different ways: all cranberries, all apricots, raisins, etc. May also use fresh fruits such as apples or pears. May skip fruits and just add spices (cinnamon is good). Also may make sweet versions using chocolate chips, cinnamon chips or butterscotch chips.

Preheat oven to 400. Very lightly spray cookie sheet with cooking spray.

Sift dry ingredients into a bowl. Cut in very small pieces of cold margarine using a pastry blender or two butter knives. Add liquids (eggs, milk, vanilla). Add fruits. Mix with a serving fork until it just comes together (don't over-mix). Drop approximately half cup portions onto cookie sheet; gently shape into loose baseball or softball sized lumps (just press together; don't roll or over-handle).

Bake 10-15 minutes on 400 degrees. Remove from oven; cool 1 minute then gently lift with a spatula to prevent sticking.

Serving Size: 9 scones, approximately 2.5 ounces (baked weight)

Number of Servings: 9

Recipe submitted by SparkPeople user VEECEEGEE.