Recipe - Orange Breakfast Scones

2 One fourth cup Flour
3 tablespoon Sugar
1 tablespoon Baking powder
2 One half teaspoon Grated orange peel
1/3 cup Butter (I have substituted
lowfat cream cheese with
success for the butter in
sconeskeeps the
consistency well)
One half cup Mandarin orange segments,
drained and chopped
One half cup Dried cranberries, chopped
1 cup Sour cream, regular, light
or no fat
1 Egg
2 tablespoon Orange juice or mandarin
orange liquid
1 tablespoon Sugar

Heat oven to 400. In large bowl, combine flour, 3 tablespoon 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 9inch
round cake pan. Sprinkle with 1 tablespoon sugar. Bake for 2832 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 eatlf.v096.n184

From: NFRITZ@nssdca.gsfc.nasa.gov

Date: Fri, 11 Oct 1996 7:32:17 0400 (EDT)