Yield: 12 Servings
Measure | Ingredient |
---|---|
2¼ cup | Flour, all-purpose |
1 \N | Reserve 2 tablespoons |
⅓ cup | Sugar, granulated |
2 teaspoons | Sugar, granulated |
2 tablespoons | Orange peel, grated |
2¼ teaspoon | Baking powder, double-acting |
½ teaspoon | Baking soda |
½ cup | Margarine, reduce-cal |
1 cup | Cranberries, coarse chopped |
¼ cup | Currants |
½ cup | Buttermilk, skim |
1 teaspoon | 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 ½-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 ¼ fruit 35 optional
Per serving: 190 mg sodium 0 mg cholesterol