Cranberry-tangerine Scones |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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A tender, flakey scone featuring tartness of cranberry with the tang of tangerine Ingredients:
2 c flour |
1/3 c sugar |
2 t grated tangerine peel |
1 t baking powder |
1/2 t salt |
1/2 c butter, cut into small pieces |
1/2 c dried cranberries |
1/4 c sour cream |
3 t tangerine juice |
1 egg |
2 t butter, melted |
2 t raw sugar |
Directions:
1. Whisk flour, 1/3 c sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 c butter. Using fingers, rub in until mix resembles coarse meal. Mix in cranberries.
2. Whisk sour cream, tangerine juice, and egg in bowl to blend. Gradually add to flour mix, using fork to mix till moist clumps form. Knead dough a bit on lightly floured surface until smooth. Pat dough into an 8 round. Cut into 8 equal wedges or roll and cut into circles. Transfer to baking sheet. Brush with melted butter, sprinkle with raw sugar.
3. Bake at 425 degrees until golden brown.
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