Cranberry scone

In a large bowl combine the flour, cranberries, cornmeal, 1/4 cup sugar, baking powder, orange Peel, baking soda, salt and nutmeg.

In another bowl, combine the egg whites, buttermilk and oil. Add to dry ingredients and stir until a soft dough forms.

On a floured surface, gently knead 6 to 8 times. Pat dough into an 8 1/2 inch circle.

Place on a baking sheet coated with nonstick cooking spray. Cut into 12 edges, do not separate. Sprinkle with remaining sugar. Bake at 400 for 15 to 17 minutes or until golden brown. Remove to wire rack.