Cranberry scones

Ingredients

 * 2 1/4 cup flour, all-purpose
 * 1 reserve 2 tablespoons
 * 1/3 cup sugar, granulated
 * 2 tsp sugar, granulated
 * 2 tbsp orange peel, grated
 * 2 1/4 tsp baking powder, double-acting
 * 1/2 tsp baking soda
 * 1/2 cup margarine, reduce-cal
 * 1 cup cranberries, coarse chopped
 * 1/4 cup currants
 * 1/2 cup buttermilk, skim
 * 1 tsp extract, vanilla

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. Each serving provides: 1 fat 1 bread ¼ fruit 35 optional per serving: 190 mg sodium 0 mg cholestero