1. Preheat oven to 400F. Grease large cookie sheet. In cup with fork, mix cinnamon with 1 tbs of sugar; set aside. 2. In medium bowl, mix flour, baking powder, salt, and 1/4 c sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries, sour cream, orange juice, and orange peel just until ingredients are blended. 3. Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough to 1/2" thickness. Cut out scones with 3" star shape cookie cutter. With pancake turner, place scones 2" apart on cookie sheet. Press trimmings together; roll and cut as above. Sprinkle scones with cinnamon mixture. 4. Bake scones 10-12 minutes until golden. Serve scones warm. Posted to EAT-L Digest 30 Nov 96 Recipe by: Eat-L From: Betsy Burtis
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 8|
|Calories from Fat: 116 (36%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 33.3mg||10 %|
|Sodium 155.1mg||5 %|
|Potassium 67.3mg||2 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 48.9g|
|Protein 3.3g||5 %|
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Calories per serving: 325
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