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

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