Served as breakfast. Vegetarian dish.

2 1/4 cup Flour, all-purpose

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

1 cup Cranberries, coarse chopped

1/4 cup Currants

1/2 cup Buttermilk, skim

1 teaspoon Extract, Vanilla

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 degree 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.

Serves: 12

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