Cranberry Sconesbreads, breakfast, desserts, fruits 2 1/4 cup flour, all-purpose 1 reserve 2 tablespoons 1/3 cup sugar, granulated 2 teaspoon sugar, granulated 2 tablespoon orange peel, grated 2 1/4 teaspoon baking powder, double-acting 1/2 teaspoon baking soda 1/2 cup margarine, reduce-cal 1 cup cranberries, coarse chopped 1/4 cup currants 1/2 cup buttermilk, skim 1 teaspoon 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 |
