Clementine Buttermilk Scones

Tender and flaky buttermilk scones scented with orange zest.

Course Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings scones

Calories 250

Author Annalise Sandberg

Preheat oven to 375°F 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 ½ 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.

Note: Feel free to use oranges, tangerine, clementines, manadarin oranges, and even lemons or limes.

Adapted from Martha Stewart