This scone is perfect when served with coffee or tea.
Story Behind the Recipe
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1 3/4 cups all-purpose flour
3/4 cup sweetened dried cranberries
1/4 cup sugar
1 tablespoon freshly grated orange zest
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold Land O Lakes® Butter
1/4 cup sour cream
1 large Land O Lakes® Egg, slightly beaten
3 tablespoons milk
Heat oven to 375°F.
Combine flour, cranberries, sugar, orange peel, baking powder, baking soda and salt in large bowl; cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg and milk in small bowl. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.
Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate. Bake 18-25 minutes or until lightly browned. Serve warm with butter.
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