• Cooking Time:
  • Servings: 8
  • Preparation Time:


These are a very light in texture type of scone - my favorite.


  • 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.

Categories: Bread  Scone 
© 2006-2017 BakeSpace, Inc. All Rights Reserved