Preheat oven to 400F. Coat a cookie sheet with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, salt and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cranberries.
Drop 12 equal two-inch mounds of batter on prepared cookie sheet about 1-inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 scone per serving. WW Points Plus Value: 4 Points.
Substitute any dried fruit for the cranberries, such as strawberries, blueberries, raisins or cherries.
Find it online: https://livelaughrowe.com/cranberry-scones/