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Cranberry Scones

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANBERRY SCONES
 Categories: Breakfast, Fruits, Breads, Weightwatch, Desserts
      Yield: 12 Servings
 
  2 1/4 c  Flour, all-purpose
      1    Reserve 2 tablespoons
    1/3 c  Sugar, granulated
      2 ts Sugar, granulated
      2 tb Orange peel, grated
  2 1/4 ts Baking powder, double-acting
    1/2 ts Baking soda
    1/2 c  Margarine, reduce-cal
      1 c  Cranberries, coarse chopped
    1/4 c  Currants
    1/2 c  Buttermilk, skim
      1 ts 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 1/2-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   1/4 fruit
       35    optional
  
  Per serving:  190 mg sodium     0 mg cholesterol
 
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