- Cooking Time:
- Servings: 8
- Preparation Time:
- 2 cups all purpose flour
- 1/3 cup sugar
- 2 tablespoons grated tangerine peel (I use orange peel)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1/2 cup dried cranberries
- 1/4 cup crème fraîche or sour cream
- 3 tablespoons fresh tangerine juice (I use fresh orange juice)
- 1 large egg
- 2 teaspoons unsalted butter, melted
- 2 teaspoons raw sugar (Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets)
- Preheat oven to 425F.
- Line baking sheet with parchment paper.
- Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend.
- Add 1/2 cup chilled butter. Using fingertips, (I use a pastry cutter) rub in until mixture resembles coarse meal.
- Mix in cranberries.
- Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend.
- Gradually add to flour mixture, using fork to toss until moist clumps form.
- Knead dough briefly on lightly floured surface until smooth.
- Pat dough into 8-inch round.
- Cut into 8 equal wedges.
- Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
- Bake until golden brown, about 12 minutes.
- Serve warm or at room temperature.
- Can be made up to 1 month ahead.
- Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.
NotesThese are a very light in texture type of scone - my favorite.
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