Preheat oven to 425ºF. Grease a cookie sheet. Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender or fork. Add remaining ingredients, mixing just until dry ingredients are moist. Turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4-inch thick; cut into 8 wedges. Place on cookie sheet. Sprinkle with sugar. Bake 12 minutes or until golden brown. Makes 8 scones. Per Serving (1 scone): Cal. 284, Total Fat 12grams, Sat. Fat 7grams, Protein 4grams, Carb. 39grams, Dietary Fiber 2grams, Sugar 14grams, Vit. A 131RE, Folate 12Ug, Vit. E <1mg, Vit. C <1mg, Sodium 344mg, Pot. 52mg, Iron 2mg, Calcium 88mg, Zinc <1mg