Butter (I have substituted lowfat cream cheese with success for the butter in scones-keeps the consistency well)
1/2 Tasse
Mandarin orange segments, drained and chopped
1/2 Tasse
Dried cranberries, chopped
1 Tasse
Sour cream, regular, light or no fat
1
egg
2 Esslöffel
Orange juice or mandarin orange liquid
1 Esslöffel
sugar
die Zubereitung:
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.
