Cranberry-Tangerine Scones

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Grated tangerine peel
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut small pieces
1/2 cup	46g / 1.6oz	Dried cranberries
1/4 cup	59ml	Crème fraîche or sour cream
3 tablespoons	45ml	Fresh tangerine juice
1 tablespoon	15ml	Egg (large)
2 teaspoons	10ml	Unsalted butter - melted
2 teaspoons	10ml	Raw sugar - see * Note

Recipe Instructions

* Note: Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

Preheat oven to 425 degrees. 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 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.)

This recipe yields 8 scones.

Source:
Bon Appetit, December 2001

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