Cranberry Scones

Cranberry Scones
Give these accompanied by a special jar of your favorite jam or jelly.

1 cup dairy sour cream
1½ teaspoons grated fresh orange peel
2 cups all-purpose flour, sifted
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter or margarine, softened
1 large egg, at room temperature
¼ cup dried cranberries

1. Preheat oven to 375°F.
2. In a small bowl, combine sour cream and grated orange peel. Set aside.
3. In a large bowl, mix together the flour, baking powder, granulated sugar, and salt.
4. Using a pastry blender or 2 knives held together, cut butter into the flour mixture until coarse
crumbs form.
5. Break the egg in a small dish and beat well with a fork. Add the egg to the flour mixture and
beat together until blended.
6. Add the sour cream and orange-peel mixture and heat until just well blended.
7. Prepare a smooth surface (the kitchen counter is fine) by sprinkling it lightly with flour. Turn
the dough out of the bowl. Using floured hands, knead the dough for about 30 seconds, or until
smooth.
8. Taking only half the dough at a time, roll it out with a floured rolling pin until it is about ½”
thick. Using a 3” round cookie cutter, or even the opening to a similarly sized empty can, cut
out rounds of dough.
9. Place the rounds 1” apart on a greased or nonstick cookie sheet. Before putting them in the
oven, push 5 dried cranberries into the top of each one.
10. Bake until the tops are just barely browned, 12–18 minutes.
11. Let cool on wire racks. Makes 1 dozen scones.