Christmas Cranberry Scones (12 servings) 2 and 1/4 cups all-purpose 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 dried cranberries - chopped 1/4 cup dried currants or golden raisins 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-inch 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. Enjoy the holidays with these vanilla buttermilk scones with cranberries and currants. Mr Breakfast would like to thank football for this recipe. Recipe number 728. Submitted 12/2/2002.