Cranberry Tangerine Scones and Citrus Fresh Fruit Dip

I love trying new things. One thing I do not try enough of is new foods. Having a house full of picky kids is not conducive to the excitement of "new." So I took advantage of having some friends over and made a couple new things that I really loved! I hope you enjoy!

Cranberry Tangerine Scones

Scone Ingredients:

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons butter, cut into pieces and then frozen

1/2 cup dried cranberries

1/2 cup sour cream

1 large egg

Tangerine Essential oil

Icing: Mix about 1 cup powdered sugar and 2 tablespoons water--enough to make it thick but drizzly. Add 5 drops tangerine. Mix well. Drizzle on cooled scones with a spoon.

1.      Preheat oven to 400 degrees.

2.      In food processor, mix flour, sugar, baking powder, baking soda and salt.

3.      Add frozen butter and blend until butter is well incorporated (pea size or smaller)

4.      In a small bowl, mix sour cream and egg until smooth. Add 8-10 drops Tangerine Essential Oil.

5.      Add liquid mix and cranberries to food processor. Pulse until is incorporated and becomes a ball. (does not take too long)

6.      Place ball of dough on a lightly floured surface and pat into a circle about 3/4-inch thick. Sprinkle with about 1 tsp. of sugar. Use a knife to cut into 12 triangles; place on a cookie sheet lined with parchment paper.

7.      Bake until golden, about 15 minutes.

8.      Let cool then drizzle with icing.

      Citrus Fresh Fruit Dip:

4 ounces of cream cheese

4 ounces of marshmallow cream

1/2 tsp vanilla

3-4 drops of citrus fresh

blend well and serve with fresh fruit

Blessings!

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