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 t 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