Cranberry Scones

• 2-1/4 cup all-purpose flour, 2 tbsp. reserved *
• 1/3 cup granulated sugar
• 2 tsp. granulated sugar
• 2 tbsp. grated orange peel
• 2-1/4 tsp. double-acting baking powder
• 1/2 tsp. baking soda
• 1/2 cup reduced-calorie margarine
• 1 cup coarsely chopped cranberries
• 1/4 cup currants
• 1/2 cup 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; 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 400F.
7. Sprinkle clean work surface with 1 tbsp.
8. reserved flour.
9. On floured surface, using fingertips, work one-half of dough into 6-inch circle, approximately 1/2-inch thick.
10. Cut circle into 6 equal wedges; place wedges on non-stick baking sheet, leaving a space of approximately 1 inch between each.
11. Repeat procedure, using remaining flour and dough.
12. Bake until lightly browned, 10 to 15 minutes.
13. Remove scones to wire rack and let cool.

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

Taken from www.foodgeeks.com/recipes/4954 (may not work)