|Saturated Fat Acids||3.1 g|
|Sugar added||1 g|
|Bread exchange unit||2|
Knead the flour with the baking powder, sugar, salt, butter and yogurt. Add the cranberries.
On a floured work surface, roll the dough out about 2 cm (approximately 3/4 inch) thick. Cut out circles about 5 cm in diameter (approximately 2 inches).
Place the scones on a baking sheet lined with parchment paper. Separate the eggs (discard the whites or use elsewhere). Combine the egg yolk with 1 tablespoon of water and brush onto the scones.
Bake in a preheated oven at 225°C (approximately 440°F) (fan 200°C (approximately 400°F); gas mark 3-4) for about 15 minutes until golden brown.