Cranberry Walnut Scones

1 cup dried cranberries or seedless raisins
1 cup boiling water
4 cups all-purpose flour
1/2 cup sugar
3 tablespoons baking powder
3/4 cup margarine or butter
1 cup walnut pieces, toasted and chopped
1 cup plain lowfat yogurt
1 cup heavy cream
1 egg, beaten


Mix cranberries or raisins and water; let stand 10 minutes to plump. Drain. Mix flour, sugar and baking powder; cut in margarine or butter untilmixture resembles coarse crumbs. Add walnuts and cranberries or raisins. Stir in yogurt and heavy cream until mixture is moistened. Divide dough into 3 pieces. Pat each piece into a 6-inch round. Cut each round into 8 wedges. Place on ungreased baking sheet 2 inches apart; brush with beaten egg. Bake at 350°F for 15 to 18 minutes or until lightly golden. Serve warm.

Makes 2 dozen