It’s very important that all the ingredients are very cold. Place your butter in the freezer for a few hours or even the day before you make the scones.
½ cup snipped dried sweet cranberries, cherries or raisins
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
1/4 cup butter
1 teaspoon finely shredded orange peel
1 egg yolk, beaten
1 8-ounce carton dairy sour cream
1 recipe Orange Glaze (see recipe, below)
In a small mixing bowl pour enough boiling water over dried cranberries cherries or raisins to cover. Let stand for 5 minutes; drain well. In a large mix-ing bowl combine flour, brown sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add dried fruit and orange peel; toss to coat. Make a well in the center; set aside.
In a small mixing bowl combine egg yolk and sour cream. Add egg mixture all at once to dry mixture. Using a fork, stir until combined (mixture may seem dry)
Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 7-inch circle. Using a 22-inch biscuit cutter, cut dough into 12 rounds, rerolling dough as necessary.
Arrange rounds 1 inch apart on an ungreased baking sheet. Bake in a 400°F oven for 10 to 12 minutes or until light brown. Cool on a wire rack for 10 minutes. Drizzle with Orange. Glaze. Serve warm. Makes 12 scones.
ORANGE GLAZE: In a small bowl stir together 1 cup sifted powdered sugar, 1 teaspoon shredded orange peel, 1 tablespoon orange juice, and 1/4 teaspoon vanilla. Stir in enough additional orange juice, 1 teaspoon at a time, to make drizzling consistency.