Ingredients:
3/4 cup light or regular sour cream
1 egg
2 3/4 cup four
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup butter (leave whole, do not melt)
1 cup coarsely chopped fresh cranberries
1/2 cup sugar
For the Orange Glaze: Mix all these ingredients together until smooth.
3 tablespoons unsalted butter, melted
1 cup of powdered, confectioner’s sugar
1/2 teaspoon vanilla extract
2 tablespoons of fresh orange juice
Directions:
1. Preheat oven to 375 degrees.
2. Beat the sour cream and the egg in a small bowl until smooth.
3. In a large bowl, mix the flour, sugar, baking powder, salt and baking soda. Mix in the cranberries to the dry mixture and blend in.
4. Using a grater, shave the stick of butter into the dry mixture and knead with your hands until the dough begins to form.
5. Add the sour cream and egg mixture to the large bowl and smoothen together with a spatula or wooden spoon until a soft dough forms.
6. Once the dough forms, using your hands roll it into a large ball and place it on a floured cutting board or other floured surface where you can flatten and cut the dough.
7. Use your hands to flatten the dough out and round it back up 5-10 times to get all the air out.
8. Form the dough back into a ball, and flatten it out in to a circle until it’s about 1 inch thick. If you wish to make smaller scones, you can make the dough into two smaller round and make 16 smaller scones for each of those.
9. Cut the circle into 8 triangles (like a pizza).
10. After you cut the triangles, use your fingers to round the edges.
11. Place each scone 1 inch apart on an ungreased cookie sheet. I always use parchment paper, I think that works the best and you have less clean-up.
12. Bake the scones for 15-20 minutes until they are golden brown.
13. Cool for 10 minutes, then dip the top side of each one into the orange sugared glaze and leave on a sheet of wax paper to cool.
