2 and 1/4 cups flour
1/3 cup sugar
2 teaspoons additional sugar
2 Tablespoons orange peel -- grated
2 and 1/4 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 cup butter
1 cup cranberries -- chopped
1/4 cup currants
1/2 cup skimmed buttermilk
1 teaspoon vanilla extract
In a large bowl combine the flour, sugar, orange peel, baking powder, and baking soda.

Cut in the butter 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. On floured surface work half of the dough into 6-inch circle, about 1/2-inch thick. Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a 1" space between each one. Repeat procedure, using remaining dough.

Bake until lightly browned, about 10 to 15 minutes. Remove scones to wire rack and let cool. 12 Servings.

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