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flour granulated sugar baking powder orange zest unsalted butter orange segments cranberries sour cream egg orange juice vanilla sugar
Viewed: 61 - Published at: 3 years agoIngredients
- 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
Method
- Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
- In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
- Cut 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.
- Stir this sour cream mixture into the flour mixture until well mixed.
- Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.
- Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.
- Cool 5 minutes in pan, then remove from pan & cut into wedges.
- Best served warm, but any leftovers should be refrigerated.
