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Orange-Cranberry Scones

5.0(5)

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!

by Sydney Mike·published 2008-11-04

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Scones

Servings

8 scones, 8 serving(s)

Total time

37 min

prep 5 min

Calories / serving

319 kcal

Ingredients (12)

serves

2 1/4 cups all-purpose flourflour
3 tablespoons granulated sugarsugar
1 tablespoon baking powderbaking-powder
2 1/2 teaspoons orange zest, mincedorange
1/3 cup unsalted butter, coldbutter
1/2 cup mandarin orange segments, choppedmandarin
1/2 cup dried sweetened cranberries, choppedcranberry
1 cup sour creamsour-cream
1 eggegg
2 tablespoons orange juiceorange-juice
1 teaspoon pure vanilla extractvanilla
1 tablespoon granulated sugarsugar

Instructions (9 steps)

01Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
02In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
03Cut 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.

05Stir this sour cream mixture into the flour mixture until well mixed.

06Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.

07Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.

08Cool 5 minutes in pan, then remove from pan & cut into wedges.

09Best served warm, but any leftovers should be refrigerated.

Nutrition (per serving)

Calories: 319 kcal
Protein: 5 g
Fat: 14 g
Saturated fat: 8 g
Carbs: 43 g
Fiber: 2 g
Sugar: 14 g
Sodium: 170 mg
Cholesterol: 59 mg

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