Orange-Cranberry Scones

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!

• Ready In: 37 mins
• Serves: 8
• Yields: 8 scones

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.