Ingredients
| 2-1/4 cup | all-purpose flour, 2 tbsp. reserved * | | 1/3 cup | granulated sugar | | 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 |
1 Recipe Reviews
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very delicious!!!
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Instructions
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.
Author's Comments
* 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.
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