Cranberry Scones
    1. Preheat oven to 375ºF.
    2. Combine flour, Splenda, baking powder, salt and orange peel. Cut margarine into mixture.
    3. Beat egg; add to flour mixture.
    4. Stir in sour cream until blended. Stir in cranberries.
    5. Drop rounded tablespoons onto non-stick cookie sheet. With a floured cup or glass, press mixture to flatten slightly. Bake 14-18 minutes until slightly browned.

From Recipes for Diabetes by University of Illinois Extension

<- fold here