I was supposed to share this recipe with you days ago, but I’ve been a little distracted. I’ve spent the last several nights up late completely engrossed in The Girl Who Played with Fire, the second book in The Girl with the Dragon Tattoo series. I couldn’t put it down! And so instead of blogging, I was curled up in bed reading.
It’s the beginning of the year and one unofficial goal of mine was to blog more regularly. Well we’re only on day five and I’m not off to a great start. Still, I can make it up to you right?
How about if I share these Clementine Buttermilk Scones with you?
This time of year I always have a surplus of citrus. Whether they’re leftover from my Christmas stocking or I couldn’t resist the large display at the grocery store, I typically have oranges, clementines, or other such fruit laying around. They’re a delicious snack of course, but often some go bad before I have a chance to eat them up.
That’s why this year I was determined to not let my bag of clementines go to waste.
What exactly is the difference between tangerines, clementines, and mandarin oranges? I’m not exactly sure. But I am confident that whatever you happen to have on hand will work beautifully for these scones. I just happened to have clementines to spare.
These scones may appear to be regular run-of-the-mill scones, but don’t be fooled by their plain appearance. They’re full of fresh citrus flavor and topped with a sweet citrus glaze. The scones are not overly sweet, and although I did consider upping the sugar in the recipe here, I decided against it. I like their simplicity and the fact that they don’t taste like they belong in the dessert category.
It helps me feel less guilty when I have them for breakfast. Which I did, with coffee, and it was delicious.
Admittedly, it may be a while before you hear from me again. I’ll be starting The Girl Who Kicked the Hornet’s Nest soon (there’s a cliffhanger I’ve got to see resolved) and who knows when I’ll resurface. Make yourself some of these scones, and please forgive me.
Clementine Buttermilk Scones*
Adapted from Martha Stewart
Makes 10 scones
1/2 cup butter, cold and cubed
1/2 cup buttermilk
1 tablespoon clementine zest
3 tablespoons clementine juice, freshly squeezed, divided
2 cups all purpose flour
3 tablespoons sugar
3/4 teaspoon salt
2 1/2 teaspoon baking powder
1 cup powdered sugar
Preheat oven to 375 degrees and line a sheet pan with parchment paper.
In a large bowl, combine the all purpose flour, sugar, salt, and baking powder. Add the citrus zest. Add the cubed butter and cut into the dry ingredients with a pastry cutter or fork until the butter is the size of peas.
In another bowl, whisk together the buttermilk, egg, and 1 tablespoon of citrus juice. Add to the dry ingredients and stir with a spoon just until the mixture comes together and all the dry bits are incorporated.
Pat out on a lightly floured surface to about 1 1/2 inches thick. Cut out rounds and place on the prepared sheet pan about 2 inches apart. Brush the tops with eggwash. Bake until golden, about 12 to 15 minutes.
Meanwhile, combine the powdered sugar and remaining citrus juice to make a glaze. Cool the baked scones on a wire rack and spoon glaze over the tops while they’re still warm.
*Feel free to use oranges, tangerine, clementines, manadarin oranges, and even lemons or limes.