Cranberry Chocolate Chip Scones

adapted from "Cooking Light"

serves 12 ( 5 points + )

• ½ c. dried cranberries
• 3 c. low fat Bisquick baking mix
• 5 T. sugar, divided
• ½ tsp. cinnamon
• 2 T. light stick butter, cut into small pieces
• ⅔ c. fat-free half and half
• 2 T. semi-sweet miniature chocolate chips
• 1 large egg, separated
• 1 T. fat-free half and half
• ½ c. powdered sugar
• ½ tsp. vanilla
• 1-2 T. skim milk

Preheat oven to 400 and line a baking sheet with foil.

Combine bisquick,¼ c. sugar, and cinnamon in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in ⅔ c. half and half, egg white. cranberries and chocolate chips. Drop dough by ¼ cup-fulls onto baking sheet. Mix egg yolk with 1 T. half and half. Brush scones. Bake for 12 minutes or until golden. Cool. Combine powdered sugar, milk and vanilla. Drizzle over scones