 |
Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 8 |
|
Another from the Land O Lake site, this one I have tried before though. It is quite good though I changed it a little with the addition of the orange and vanilla extracts. Ingredients:
2 1/4 cups all-purpose flour |
3 tablespoons sugar |
1 tablespoon baking powder |
2 1/2 teaspoons freshly grated orange rind |
1/3 cup butter |
1/2 cup mandarin orange segments, chopped |
1/2 cup dried sweetened cranberries, chopped |
1 cup sour cream |
1 egg |
1 teaspoon orange extract |
1 1/2 teaspoons vanilla extract |
2 tablespoons orange juice or 2 tablespoons mandarin orange liquid |
1 tablespoon sugar |
Directions:
1. Heat oven to 400°F; combine flour, 3 tablespoons sugar, baking powder and orange peel in large bowl.
2. Cut in butter until mixture resembles coarse crumbs; stir in Mandarin oranges and cranberries.
3. Combine sour cream, egg, extracts and orange juice in small bowl; beat with wire whisk until smooth; stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry seeming.)
4. Spread into greased 9-inch round cake pan & sprinkle with 1 tablespoon sugar.
5. Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned.
6. Cool 5 minutes; remove from pan then cut into wedges.
|
|