Joanne Dunham - Owner
February 2007

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 egg
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.

Serve warm.