Joanne Dunham - Owner
1 1/3 cup all-purpose flour
1 cup quick or old-fashioned oats, uncooked
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, chilled, cut into pieces
3/4 cup sweetened dried cranberries
1/3 cup plain nonfat yogurt
2 Tablespoons grated lemon rind
1 Tablespoon sugar
Pre-heat oven to 400º
Combine flour, oats, ¼ cup sugar, baking powder, ginger, baking soda and salt in a large bowl; mix well. Work butter into dry ingredients with fork or fingertips until particles are the size of small peas. Stir in cranberries. Add yogurt, egg and lemon rind; stir until soft dough forms.
Turn dough out onto floured surface. Knead gently 8 to 10 times. Transfer to non-greased cookie sheet. Pat into 8-inch circle; sprinkle with remaining 1 Tablespoon sugar.
Cut into 8 wedges, separating wedges slightly.
Bake 12-14 minutes or until light golden brown.
Remove from oven, separate wedges and transfer to cooking rack.