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Prep Time: 5 Minutes Cook Time: 32 Minutes |
Ready In: 37 Minutes Servings: 4 |
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This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my partner in my 1st cookbook swap here on Zaar! Great served with either a cranberry butter or an orange butter! Ingredients:
2 1/4 cups all-purpose flour |
3 tablespoons granulated sugar |
1 tablespoon baking powder |
2 1/2 teaspoons orange zest, minced |
1/3 cup unsalted butter, cold |
1/2 cup mandarin orange segments, chopped |
1/2 cup dried sweetened cranberries, chopped |
1 cup sour cream |
1 egg |
2 tablespoons orange juice |
1 teaspoon pure vanilla extract |
1 tablespoon granulated sugar |
Directions:
1. Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
2. In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
3. Cut in butter until mixture resembles coarse crumbs, then stir in Mandarin oranges & cranberries.
4. In another bowl, mix sour cream, egg, orange juice & vanilla, beating until smooth.
5. Stir this sour cream mixture into the flour mixture until well mixed.
6. Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.
7. Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.
8. Cool 5 minutes in pan, then remove from pan & cut into wedges.
9. Best served warm, but any leftovers should be refrigerated.
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