Clementine Buttermilk Scones
Tender and flaky buttermilk scones scented with orange zest.
- ½ cup butter , cold and cubed
- ½ cup buttermilk
- 1 large eggs
- 1 tablespoon clementine zest
- 3 tablespoons clementine juice , freshly squeezed, divided
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- ¾ teaspoon salt
- 2 ½ teaspoon baking powder
- Egg wash
- 1 cup powdered sugar
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
Calories: 250kcal, Carbohydrates: 36g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 42mg, Sodium: 276mg, Potassium: 158mg, Fiber: 1g, Sugar: 16g, Vitamin A: 338IU, Vitamin C: 1mg, Calcium: 66mg, Iron: 1mg