Cranberry Orange Scones

This is one of my favorite recipes from A Day in the Country. I think it's a perfect hostess gift, and as I recently found I might be somehow descended from the McGregor clan, a Scottish dish is definitely in order.

I'm intrigued how the combination of sour cream and baking soda causes the sour cream to puff up before you add it to the dough. It may be a good substitute for buttermilk if you don't have any available for biscuits.

And how good would this be with lemon zest and blueberries instead of cranberries and orange zest? I have done this with chococolate chips instead of cranberries, and the orange/chocolate combination was awesome. I like to top mine with some plain granulated sugar, but if it's Valentine's Day or another color-associated holiday, colored sugars make people smile.

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup sugar
1 teaspoon orange zest (I just use the zest from one orange.)
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup unsalted butter
1 egg
1 cup dried cranberries

1. In a small bowl, blend the sour cream and the baking soda. Set Aside.
2. Preheat oven to 350 degrees.
3. Lightly grease two large baking sheets.
4. In a large bowl, mix the flour, sugar, orange zest, baking powder, cream of tartar, and salt.
5. Cut in the butter.
6. Stir the sour cream mixture and egg into the flour mixture until just moistened.
7. Mix in the cranberries.
8. Turn dough onto lightly floured surface and knead briefly.
9. Roll or pat dough into a 3/4 inch thick round.
10. Cut into 12 wedges, and place 2 inches apart on prepared baking sheets.
11. Bake 12-15 minutes until gloden brown on the bottom.
12. Makes 12 scones.

Photo courtesy A Day in the Country.