Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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