Cranberry-Tangerine Scone recipe

Cranberry-Tangerine Scones are perfect for Breakfast or with afternoon tea. Serve them warm with butter. Cranberries are Packed with nutrition, they are high in vitamin C and in fiber.They also contain antioxidants in abundance which has antibacterial effects on the body. Tangerines are also high in vitamin c and fiber rich. These scones are lower in fat compared to other morning pastries,


1 cups all purpose flour
1 cup whole wheat pastry flour
1/3 cup sugar
2 tablespoons grated tangerine 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 Light sour cream
3 tablespoons fresh tangerine juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*


Preheat oven to 425°F. 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, rub in until mixture resembles coarse meal. Mix in cranberries. Whisk sour cream, 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.)* Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.