| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Muffins |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Sugar |
| 1 1/2 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Dried cranberries, chopped |
| 1/4 |
c |
Sour cream |
| 1/4 |
c |
Orange juice |
| 2 |
ts |
Orange peel, grated |
INSTRUCTIONS
1. Preheat oven to 400°F. Grease large cookie sheet. In cup with fork, mix
cinnamon with 1 tbs of sugar; set aside.
2. In medium bowl, mix flour, baking powder, salt, and 1/4 c sugar. With
pastry blender, cut in butter until mixture resembles coarse crumbs. Stir
in dried cranberries, sour cream, orange juice, and orange peel just until
ingredients are blended.
3. Turn dough onto lightly floured surface; with floured rolling pin,
lightly roll dough to 1/2" thickness. Cut out scones with 3" star shape
cookie cutter. With pancake turner, place scones 2" apart on cookie sheet.
Press trimmings together; roll and cut as above. Sprinkle scones with
cinnamon mixture.
4. Bake scones 10-12 minutes until golden. Serve scones warm.
Posted to EAT-L Digest 30 Nov 96
Recipe by: Eat-L
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Date: Sun, 1 Dec 1996 18:17:40 -0500
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