1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: 1
1: Using a fork, in large bowl combine flour, sugar, orange peel, baking powder, and baking soda
2: With pastry blender, cut in margarine until mixture resembles coarse crumbs
3: Add cranberries and currants; stir to combine
4: Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry)
5: Form dough into 2 equal balls
6: 2
7: Preheat oven to 400 F
8: Sprinkle clean work surface with 1 tablespoon reserved flour
9: On floured surface, using fingertips, work one-half of dough into 6-inch circle, about 1/2-inch thick
10: Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each
11: Repeat procedure, using remaining flour and dough
12: Bake until lightly browned, about 10 to 15 minutes
13: Remove scones to wire rack and let cool
14: 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 www
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