Simple Cranberry Scones

Preheat oven to 400 degrees.

Mix flour, 1/3 Cup of sugar, baking powder, baking soda and salt. Grate the frozen butter on a large hole setting into the flour mixture. Gently toss till butter is coated with the flour – I recommend you do this with your fingers. Add the walnuts and Craisins. Add orange zest.

In a small bowl whisk the sour cream and egg until smooth. Using a fork, stir the egg/sour cream mixture into the flour mixture until large clumps form. Use your hands to press the dough against the bowl and form into a ball.

Place the dough ball onto a lightly floured surface. Dough is sticky. Roll out into a 7-8 inch circle. It should be about 1 inch thick. Sprinkle with the remaining 1 teaspoon of sugar. Use a sharp snife and cut a “+” then a “x” through it to make 8 perfect wedges.

Place on a parchment lined cookie sheet and place each triangle about 1 inch apart to allow room for expanding. Bake for 15 minutes. The edges should be slightly golden but don’t overbake. Remove from oven and place a clean towel on top of the scones and let them cool for 15 minutes. Serve immediately and then store leftovers in an air tight container. Keeps very well! Enjoy eating it in front of your love ones!

NOTE: If you can’t find the “orange flavored” cranberries, you can substitute regular dried cranberries or raisins, even dried blueberries. It’s all good!