Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 2/3 cup buttermilk
• 1/4 cup liquid egg substitute
• 3 cups unbleached, all-purpose flour
• 4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 4 Tbsp. (1/2 stick) corn-oil margarine, cut into small pieces
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1 tsp. freshly grated orange peel, optional
• 1 Tbsp. corn-oil margarine, softened

Directions

1. Preheat oven to 375 degrees. Spray a cookie sheet with nonstick cooking spray; set side. Measure buttermilk in a 2-cup glass measure; beat in egg substitute wit a fork.
2. Put flour, baking powder, baking soda and salt into a large bowl. Stir to mix well. Add the 4 Tbsp. margarine and cut in with a pastry blender or rub inn with your fingers, until well-mixed. Add the cranberries, sugar and orange peel; toss lightly to distribute evenly. Add buttermilk mixture. Stir with a fork until soft dough form.
3. Turn out dough (it will be sticky) onto a lightly floured board and knead 5 or 6 times, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball

4. and place on prepared cookie sheet.

5. Bake 20 to 25 minutes or until medium brown. Remove to a wire rack. Brush with the 1 Tbsp. softened margarine. Let cool, uncovered, at least 1 hour before serving.

6. makes 8 large scones

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