| 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)
A Message from our Provider:
“Beauty: an act of God”