Cranberry Scones

==Ingredients==
* 2¼ cup flour, all-purpose (reserve 2 tablespoons)
* ⅓ cup + 2 tsp granulated sugar 
* 2 tbsp orange peel, grated
* 2¼ tsp baking powder, double-acting
* ½ tsp baking soda
* ½ cup margarine, reduce-calorie
* 1 cup cranberries, coarse chopped
* ¼ cup currants
* ½ cup buttermilk, skim
* 1 tsp vanilla extract
==Directions==
# 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 tablespoon reserved flour.
# On floured surface, using fingertips, work one-half of dough into 6-inch circle, about ½-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. 
== Nutritional information ==
Each serving provides: 1 fat 1 bread ¼ fruit 35 optional per serving: 190 mg sodium 0 mg cholesterol
Category:Diabetic friendly Recipes
Category:Scone Recipes