Yield: 1 Servings
|1 tablespoon||Baking powder|
|2½ teaspoon||Grated orange peel|
|⅓ cup||Butter (I have substituted lowfat cream cheese with success for the butter in scones-keeps the consistency well)|
|½ cup||Mandarin orange segments, drained and chopped|
|½ cup||Dried cranberries, chopped|
|1 cup||Sour cream, regular, light or no fat|
|2 tablespoons||Orange juice or mandarin orange liquid|
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@...
Date: Fri, 11 Oct 1996 7:32:17 -0400 (EDT)