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

1. 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.
2. 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.
3. 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.
4. 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.