Ingredients
2 1/2 cups flour
2 teaspoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 (3 ounce) package dried cranberries
1/2 cup sour cream
1/3 cup GOLDEN BLOSSOM HONEY
1 egg, slightly beaten
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°.
Spray a baking sheet with non-stick spray.
In a large bowl, mix together first 5 ingredients, until well combined. With two knives or a pastry blender, cut in butter until mixture resembles coarse meal. Add cranberries.
In another bowl, blend together sour cream, honey and egg. Stir wet mixture into dry mixture to form soft dough.
On a lightly floured surface knead the dough about 10 times. Shape the dough into an 8-inch square. Cut into 4 squares and cut each square into 2 triangles. Place on prepared baking sheet. Bake for 15 minutes, or until golden brown. Serve warm.
Yield: 8 scones.
Spray a baking sheet with non-stick spray.
In a large bowl, mix together first 5 ingredients, until well combined. With two knives or a pastry blender, cut in butter until mixture resembles coarse meal. Add cranberries.
In another bowl, blend together sour cream, honey and egg. Stir wet mixture into dry mixture to form soft dough.
On a lightly floured surface knead the dough about 10 times. Shape the dough into an 8-inch square. Cut into 4 squares and cut each square into 2 triangles. Place on prepared baking sheet. Bake for 15 minutes, or until golden brown. Serve warm.
Yield: 8 scones.
