2-1/2 cups all-purpose flour 
1/2 cup packed brown sugar 
1 tablespoon baking powder 
1 teaspoon baking soda 
3/4 teaspoon salt 
1/2 teaspoon ground cinnamon 
1/4 cup Dried Plum Purée (recipe follows) or prepared dried plum butter 
2 tablespoons cold margarine or butter 
1 container (8 ounces) nonfat vanilla yogurt 
3/4 cup dried cranberries 
1 egg white, lightly beaten 
1 tablespoon granulated sugar 

Preheat oven to 400°F. Coat baking sheet with vegetable cooking spray
In large bowl, combine flour, brown sugar, baking powder, baking soda, salt and cinnamon
Cut in Dried Plum Purée and margarine with pastry blender until mixture resembles coarse crumbs
Mix in yogurt just until blended. Stir in cranberries
On floured surface, roll or pat dough to 3/4-inch thickness
Cut out with 2-1/2- to 3-inch biscuit cutter, re-rolling scraps as needed, but handling as little as possible
Arrange on prepared baking sheet, spacing 2 inches apart
Brush with egg white and sprinkle with granulated sugar
Bake in center of oven about 15 minutes until golden brown and springy to the touch
Serve warm or at room temperature

Dried Plum Purée Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender
Pulse on and off until dried plums are finely chopped and smooth
Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup

Food exchange 1-1/2 Starch 1 Fruit 1/2 Fat
(1 scone (1/12 of total recipe)) 
Calories 198 Calories from Fat 10 % Total Fat 2 g Saturated Fat <1 g 
Cholesterol <1 mg Carbohydrate 41 g Fiber 1 g Protein 4 g Sodium 415 mg

Courtesy Diabetic Cooking

Serves 12