Cranberry Orange Scones
Makes: 16 scones
- 1 cup sour cream
- 1 t baking soda
- 4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup raw sugar
- 2 t baking powder
- 1/4 t cream of tartar
- 1 t salt
- 1 cup cold butter
- 1 egg (whisked)
- 1 cup craisins
- 2T orange zest
In a small bowl, combine sour cream and baking soda, then, set aside. Preheat oven to 350º. In a large bowl, mix together flour, sugars, baking powder, cream of tartar, and salt. Cut in the cold butter. Stir the sour cream mixture into the dry mixture and add in the egg. Gently mix in the craisins and orange zest. Turn out dough onto lightly floured surface and knead briefly. Split dough in half. On a well-greased surface, pat half of the dough in a 3/4 inch thick round and cut into eight wedges. Brush milk over the top and then liberally sprinkle raw sugar. Bake for 12-15 minutes or until golden brown. Repeat process with second half of the dough.
