Cranberry scones Recipe

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Cranberry scones

Artist:	_	Yield:	12
Categories:	Bakery, Breads, Breakfast, Desserts, Diabetic, Fruits	Rating:	0
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Ingredients:

2 1/4	cup	Flour, all-purpose
1		Reserve 2 tablespoons
1/3	cup	Sugar, granulated
2	tsp	Sugar, granulated
2	tbsp	Orange peel, grated
2 1/4	tsp	Baking powder, double-acting
1/2	tsp	Baking soda
1/2	cup	Margarine, reduce-cal
1	cup	Cranberries, coarse chopped
1/4	cup	Currants
1/2	cup	Buttermilk, skim
1	tsp	Extract, vanilla

Procedures:

1	Using a fork, in large bowl combine flour, sugar, orange peel, baking powder, and baking soda.
2	With pastry blender, cut in margarine until mixture resembles coarse crumbs.
3	Add cranberries and currants; stir to combine.
4	Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).
5	Form dough into 2 equal balls.
6	Preheat oven to 400°F.
7	Sprinkle clean work surface with 1 tablespoon reserved flour.
8	On floured surface, using fingertips, work one-half of dough into 6-inch circle, about ?inch thick.
9	Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each.
10	Repeat procedure, using remaining flour and dough.
11	Bake until lightly browned, about 10 to 15 minutes.
12	Remove scones to wire rack and let cool.
13	Each serving provides: 1 fat 1 bread ?fruit 35 optional per serving: 190 mg sodium 0 mg cholestero