How To make Cranberry Scones

2 1/4 c Flour, all-purpose
1 Reserve 2 tablespoons
1/3 c Sugar, granulated
2 ts Sugar, granulated
2 tb Orange peel, grated
2 1/4 ts Baking powder, double-acting
1/2 ts Baking soda
1/2 c Margarine, reduce-cal
1 c Cranberries, coarse chopped
1/4 c Currants
1/2 c Buttermilk, skim
1 t Extract, vanilla
1. Using a fork, in large bowl combine flour, sugar,
orange peel, baking powder, and baking soda. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Add cranberries and currants; stir to combine. Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry). Form dough into 2 equal balls. 2. Preheat oven to 400 F. Sprinkle clean work
surface with 1 tablespoon reserved flour. On floured surface, using fingertips, work one-half of dough into 6-inch circle, about 1/2-inch thick. Cut circle into
6 equal wedges; place wedges on nonstick baking sheet,
leaving a space of about 1 inch between each. Repeat procedure, using remaining flour and dough. Bake until lightly browned, about 10 to 15 minutes. Remove scones to wire rack and let cool. Each serving provides: 1 fat 1 bread 1/4 fruit 35 optional
Per serving: 190 mg sodium 0 mg cholesterol