Orange breakfast scones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour |
| 3 | tablespoons | Sugar |
| 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 |
| 1 | Egg | |
| 2 | tablespoons | Orange juice or mandarin orange liquid |
| 1 | tablespoon | Sugar |
Directions
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)