Ingredients:
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
2 1/2 teaspoons freshly grated orange rind
1/3 cup butter
1/2 cup mandarin orange segments, chopped
1/2 cup dried sweetened cranberries, chopped
1 cup sour cream
1 eggs
1 teaspoon orange extract
1 1/2 teaspoons vanilla extract
2 tablespoons orange juice or 2 tablespoons mandarin orange liquid
1 tablespoon sugar
Directions:
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, extracts 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 seeming.)
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 then cut into wedges.
Servings: 8
Time preparation: 20 min.
Time total: 48 min.