Orange Breakfast Scones

• 2 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 2 1/2 teaspoons freshly grated orange rind
• 1/3 cup butter
• 1/2 cup mandarin orange segments, chopped
• 1/2 cup dried sweetened cranberries, chopped
• 1 cup sour cream
• 1 egg
• 1 teaspoon orange extract
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons orange juice or 2 tablespoons mandarin orange liquid
• 1 tablespoon sugar

1. Heat oven to 400u0b0F; combine flour, 3 tablespoons sugar, baking powder and orange peel in large bowl.
2. Cut in butter until mixture resembles coarse crumbs; stir in Mandarin oranges and cranberries.
3. Combine sour cream, egg, extracts and orange juice in small bowl; beat with wire whisk until smooth; stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry seeming.)
4. Spread into greased 9-inch round cake pan & sprinkle with 1 tablespoon sugar.
5. Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned.
6. Cool 5 minutes; remove from pan then cut into wedges.

flour, sugar, baking powder, freshly grated orange rind, butter, orange segments, cranberries, sour cream, egg, orange extract, vanilla, orange juice, sugar

Taken from www.food.com/recipe/orange-breakfast-scones-171688 (may not work)