Orange Breakfast Scones

These scones are easy to make and filled with sweet Mandarin
oranges and dried cranberries.

Prep: 20 min Bake: 28 min

2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
2 1/2 teaspoons grated orange peel
1/3 cup LAND O LAKES® Butter
1/2 cup Mandarin orange segments, chopped
1/2 cup dried cranberries, chopped
1 cup LAND O LAKES® Sour Cream
1 egg
2 tablespoons orange juice or Mandarin orange liquid
1 tablespoon sugar


Heat oven to 400°F. Combine flour, 3 tablespoons sugar, baking
powder and orange peel in large bowl. Cut in butter until
mixture resembles coarse crumbs. Stir in Mandarin oranges and
cranberries.

Combine sour cream, egg 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.)

Spread into greased 9-inch round cake pan. Sprinkle with 1
tablespoon sugar.

Bake for 28 to 32 minutes or until toothpick inserted in
center comes out clean and scone is lightly browned. Cool
5 minutes; remove from pan. Cut into wedges.
Yield: 8 scones

Nutritional Info Per 1 Scone: Calories 320, Fat 15 g,
Cholesterol 60 mg, Sodium 210 mg, Carbohydrates 43 g,
Dietary Fiber 1 g, Protein 6 g
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.