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Orange-Cranberry Scones



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.