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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 3 Tbl |
| baking powder: 1 Tbl |
| orange zest: 2 1/2 tsp (minced) |
| unsalted butter: 1/3 cup (cold) |
| canned mandarin oranges: 1/2 cup (chopped) |
| dried sweetened cranberries: 1/2 cup (chopped) |
| sour cream: 1 cup |
| eggs: 1 |
| orange juice: 2 Tbl |
| pure vanilla extract: 1 tsp |
| granulated sugar: 1 Tbl |
Orange-Cranberry Scones
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
32 min -
Servings
8 serving(s)
Tags
- Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
- In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
- Cut in butter until mixture resembles coarse crumbs, then stir in Mandarin oranges & cranberries.
- In another bowl, mix sour cream, egg, orange juice & vanilla, beating until smooth.
- Stir this sour cream mixture into the flour mixture until well mixed.
- Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.
- Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.
- Cool 5 minutes in pan, then remove from pan & cut into wedges.
- Best served warm, but any leftovers should be refrigerated.