Cranberry Scones

2-1/4 cups all-purpose flour, 2 tbsp. reserved *
1/3 cup plus 2 tsp. granulated sugar
2 tbsp. grated orange peel
2-1/4 tsp. double-acting baking powder
1/2 tsp. baking soda
1/2 cup reduced-calorie margarine
1 cup coarsely chopped cranberries
1/4 cup currants
1/2 cup buttermilk
1 tsp. vanilla extract

Directions:

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.

Preheat oven to 400°F. Sprinkle clean work surface with 1 tbsp. reserved flour. On floured surface, using fingertips, work one-half of dough into 6-inch circle, approximately 1/2-inch thick. Cut circle into 6 equal wedges; place wedges on non-stick baking sheet, leaving a space of approximately 1 inch between each. Repeat procedure, using remaining flour and dough.

Bake until lightly browned, 10 to 15 minutes. Remove scones to wire rack and let cool.

Comments from Kathleen Morrison :

* Reserve 2 tbsp. per every 2-1/4 cups

Each serving provides 1 fat, 1 bread, 1/4 fruit, 35 optional. Per serving: 190 mg. sodium, 0 mg. cholesterol.

User Reviews:

very delicious!!!

Submitted by Wendi Reynolds on December 03, 1999

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