• Ingredients: 23
  • Serves: 8

Cranberry-tangerine scones with crème fraîche or sour cream, fresh tangerine juice, large egg, unsalted butter, melted, raw sugar*.





  • 1 12-ounce purchased lb. cake, cut into 1-inch cubes

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce


  1. Step 1 Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend.

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  2. Step 2 Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.

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  3. Step 3 Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form.

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  4. Step 4 Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges.

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  5. Step 5 Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.

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  6. Step 6 Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead.
  7. Step 7 * Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

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Nutrition information

Calories 312 Carbohydrates 41 g (14%)
Fat 15 g (23%) Protein 4 g (9%)
Saturated Fat 9 g (45%) Sodium 299 mg (12%)
Polyunsaturated Fat 1 g Fiber 1 g (5%)
Monounsaturated Fat 4 g Cholesterol 60 mg (20%)