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Recipe Name: Cranberry Scones Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Fruits Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 12

2 1/4 Cup(s) Flour, all-purpose
1 reserve 2 tablespoons
1/3 Cup(s) Sugar, granulated
2 Tablespoon(s) Orange peel, grated
2 1/4 Teaspoon(s) Baking powder, double-acting
1/2 Teaspoon(s) Baking soda
1/2 Cup(s) Margarine, reduce-cal
1 Cup(s) Cranberries, coarse chopped
1/4 Cup(s) Currants
1/2 Cup(s) Buttermilk, skim
1 Teaspoon(s) 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 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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 332
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 6.6mg
Sodium: 203.2mg
Potassium: 84.2mg
Carbohydrates: 67.5g
Fiber: 4.1g
Sugar: 8.6g
Protein: 2.7g

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