Cranberry-Lemon Scones

2 cups all-purpose flour
1 Tbsp. baking powder
5 Tbsp. sugar
1/2 tsp. salt
3 Tbsp. margarine
Egg replacer equivalent of 1 egg
1/2 cup dried cranberries
1 lemon, zested and juiced
3/4 cup soy milk

• Mix together the flour, the baking powder, 3 Tbsp. of the sugar, and the salt. Cut in the margarine until the mixture resembles course crumbs. Stir in the egg replacer, cranberries, and lemon juice and zest.
• Gradually add the soy milk until a thick dough is formed. (It may take more or less than 3/4 cup.) Turn out onto a floured board and knead lightly.
• Roll out to 3/4-inch thickness and cut into rounds with a cookie cutter or slice into triangles. Brush the tops with a little soy milk and sprinkle with the remaining sugar.
• Bake in a preheated 450°F oven for about 10 to 15 minutes, until golden brown. Serve warm.

Makes 12 to 16 scones