Orange breakfast scones

Yield: 1 Servings

Measure 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

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)

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