Cranberry scones

12 Servings

Ingredients

Quantity Ingredient
2¼ cup Flour, all-purpose
1 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

Directions

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

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