These scones are easy to make as there’s no kneading. They’re filled with a combination of sweet Mandarin oranges and dried cranberries.
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2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
2 1/2 teaspoons freshly grated orange zest
1/3 cup Land O Lakes® Butter
1/2 cup Mandarin orange segments, chopped
1/2 cup sweetened dried cranberries, chopped
1 cup sour cream
1 large Land O Lakes® Egg
2 tablespoons orange juice or Mandarin orange liquid
1 tablespoon sugar
Heat oven to 400°F. Grease 9-inch round cake pan; set aside.
Combine flour, 3 tablespoons sugar, baking powder and orange zest in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in Mandarin oranges and cranberries.
Whisk sour cream, egg and orange juice together in another bowl until smooth. Stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry.)
Spread into prepared pan. Sprinkle with 1 tablespoon sugar.
Bake 28-32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes; remove from pan. Cut into wedges.