| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Breakfast, Fruits, Breads, Weightwatch, Desserts |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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