| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Flour |
| 3 | tb | Sugar |
| 1 | tb | Baking powder |
| 2 1/2 | ts | Grated orange peel |
| 1/3 | c | Butter (I have substituted lowfat cream cheese with success for the butter in scones-keeps the consistency well) |
| 1/2 | c | Mandarin orange segments, drained and chopped |
| 1/2 | c | Dried cranberries, chopped |
| 1 | c | Sour cream, regular, light or no fat |
| 1 | Egg | |
| 2 | tb | Orange juice or mandarin orange liquid |
| 1 | tb | Sugar |
INSTRUCTIONS
Heat oven to 400. In large bowl, combine flour, 3 tb sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in mandarin oranges and cranberries. In small bowl combine sour cream , egg and orange juice and beat with a wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed. Mixture will be dry. Spread in greased 9-inch round cake pan. Sprinkle with 1 tb sugar. Bake for 28-32 minutes or until wooden pick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes and remove from pan. Cut into wedges. 8 servings. Posted to Digest eat-lf.v096.n184 From: NFRITZ@nssdca.gsfc.nasa.gov Date: Fri, 11 Oct 1996 7:32:17 -0400 (EDT)
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