1. 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.

2. Preheat oven to 200ºC . Sprinkle clean work surface with 1 tablespoon reserved flour. On floured surface, using fingertips, work one-half of dough into 15 cm circle, about 1 cm thick. Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 3 cm 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: -20ºC at 1 bread quarter fruit 35 optional Per serving: 190 mg sodium 0 mg cholesterol