Title: Cranberry Scones
Categories: Breakfast Fruit Bread Dessert
Yield: 12 Servings

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	ts	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

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