2-1/4	C	all-purpose flour
3	tbsp.	sugar
1	tbsp.	baking powder
2-1/2	tsp.	grated orange peel
1/3	C	Land O'Lakes butter
1/2	C	Mandarin orange segments, chopped
1/2	C	cranberries, chopped
1	C	Land O'Lakes sour cream
1	egg
2	tbsp.	orange juice or Mandarin orange liquid
1	tbsp.	sugar

Heat oven to 400F. Combine flour, 3 tbsp. sugar, baking powder and orange peel in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in Mandarin oranges and cranberries.

Combine sour cream, egg and orange juice in small bowl; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed.

Spread into greased 9-inch round cake pan. Sprinkle with 1 tbsp. sugar.

Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes; remove from pan. Cut into wedges. Yield: 8 scones.