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Mandarin orange and cranberry scone

Gary Gilligan
Mountain Mandarin Festival, Auburn

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1/2 cup butter
1 3/4 cup all purpose flour
4 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup dried cranberries
2 tbsp. mandarin orange zest
6 tbsp. mandarin orange juice
1 egg beaten



Heat oven to 400 degrees. Cut butter into flour, sugar, baking powder and salt with a pastry blender until mixture becomes a fine crumb. Stir in 1 egg, cranberries, mandarin zest and mandarin juice.

Turn dough onto a floured surface and kneed lightly about 10 times. Roll dough to ½" thick and cut into shapes. Place on to stoneware baking dish and brush dough with beaten egg. Bake at 325 degrees until golden brown, about 10 to 12 minutes. Remove from oven and cool. Brush tops with mandarin glaze (½ cup powered sugar and 2 tbsp. mandarin juice).

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