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
Preparation
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
Servings: 12
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