Instructions: *I have substituted lowfat cream cheese with success for the butter in scones-keeps the consistency well

Heat oven to 400. In large bowl, combine flour, 3 tb sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in mandarin oranges and cranberries. In small bowl combine sour cream , egg and orange juice and beat with a wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed. Mixture will be dry. Spread in greased 9-inch round cake pan. Sprinkle with 1 tb sugar. Bake for 28-32 minutes or until wooden pick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes and remove from pan. Cut into wedges. 8 servings.

NOTES : I had made the orange scone recipe I posted last week, and used apricot instead of oranges (stronger taste-very good), but I apparently miscounted the cups of flour, and probably left out a whole cup! The result took much longer to bake (obviously), but was outstanding!-it was kind of like a custardy egg thing, that I would not hesitate to serve at a brunch. I would keep it refrigerated if you try this.

FYI-I made the orange scones a second time, with the correct amount of flour, and used 1 tb butter and the rest lite cream cheese for the 1/3 cp butter, and they came out great-my hubby is already on his second piece this morning! [Nicki]

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