Cranberry Orange Scones

• 3 c. self-rising flour
• 1/2 c. firmly packed light brown sugar
• 3/4 c. sour cream
• 1/4 c. butter
• 1/4 c. freshly squeezed orange juice
• 2/3 c. dried cranberries with orange flavor
• 1/3 c. chopped, toasted pecans
• Melted butter for brushing tops

1. In food processor fitted with steel blade, combine flour, sugar, sour cream, butter and orange juice.
2. Pulse until well mixed and a sticky dough is formed.
3. Remove from processor bowl to another large bowl.
4. Stir in dried cranberries and toasted pecans. Turn out onto well floured surface and knead lightly until no longer sticky.
5. Divide into two portions.
6. Pat each portion to a circle that is about 1/2 inch thick.
7. Cut each portion into 8 wedges.
8. Place these wedges on ungreased baking sheet, spacing them about 2 inches apart.
9. Bake at 375 degrees for 15 to 20 minutes.
10. Brush the tops with melted butter.
11. Serve with jam or preserves of choice.

flour, brown sugar, sour cream, butter, freshly squeezed orange juice, cranberries, pecans, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=103794 (may not work)