Weight Watchers Cranberry Scones

• 2 1/4 c. all purpose flour (reserve 2 Tbsp.)
• 1/3 c. plus 2 tsp. sugar
• 2 Tbsp. grated orange peel
• 2 1/4 tsp. double acting baking powder
• 1/2 tsp. baking soda
• 1/2 c. reduced calorie margarine
• 1 c. coarsely chopped cranberries
• 1/4 c. currants
• 1/2 c. skim or low fat buttermilk
• 1 tsp. vanilla extract

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.
4. Stir to combine.
5. Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).
6. Form dough into 2 equal balls.
7. Preheat oven to 400u0b0.
8. Sprinkle clean work surface with 1 tablespoon reserved flour.
9. Work 1/2 dough into 6-inch circle about 1/2-inch thick.
10. Cut circle into 6 equal wedges.
11. Place wedges on nonstick baking sheet, leaving a space of about 1-inch between each.
12. Repeat procedure, using remaining flour and dough.
13. Bake until lightly browned, about 10 to 15 minutes.
14. Remove scones to wire rack to cool.

flour, sugar, double acting baking powder, baking soda, margarine, cranberries, currants, buttermilk, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055722 (may not work)