Recipe - Cranberry Scones

2 One fourth cup Flour, allpurpose
1 Reserve 2 tablespoons
1/3 cup Sugar, granulated
2 teaspoon Sugar, granulated
2 tablespoon Orange peel, grated
2 One fourth teaspoon Baking powder, doubleacting
One half teaspoon Baking soda
One half cup Margarine, reducecal
1 cup Cranberries, coarse chopped
One fourth cup Currants
One half cup Buttermilk, skim
1 teaspoon 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 onehalf of
dough into 6inch circle, about 1/2inch 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 One fourth fruit
35 optional

Per serving: 190 mg sodium 0 mg cholesterol

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini