Cranberry Scones

Ingredients

 * 2¼ cup flour, all-purpose (reserve 2 tablespoons)
 * ⅓ cup + 2 tsp granulated sugar
 * 2 tbsp orange peel, grated
 * 2¼ tsp baking powder, double-acting
 * ½ tsp baking soda
 * ½ cup margarine, reduce-calorie
 * 1 cup cranberries, coarse chopped
 * ¼ cup currants
 * ½ cup buttermilk, skim
 * 1 tsp vanilla extract

Directions

 * 1) Using a fork, in large bowl combine flour, sugar, orange peel, baking powder, and baking soda.
 * 2) With pastry blender, cut in margarine until mixture resembles coarse crumbs.
 * 3) Add cranberries and currants; stir to combine.
 * 4) Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).
 * 5) Form dough into 2 equal balls.
 * 6) Preheat oven to 400°F.
 * 7) Sprinkle clean work surface with 1 tablespoon reserved flour.
 * 8) On floured surface, using fingertips, work one-half of dough into 6-inch circle, about ½-inch thick.
 * 9) Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each.
 * 10) Repeat procedure, using remaining flour and dough.
 * 11) Bake until lightly browned, about 10 to 15 minutes.
 * 12) Remove scones to wire rack and let cool.

Nutritional information
Each serving provides: 1 fat 1 bread ¼ fruit 35 optional per serving: 190 mg sodium 0 mg cholesterol