Mandarin Orange Scones

  • 3 c. self-rising flour
  • ½ c. granulated sugar
  • 1 stick of unsalted butter
  • Zest of one orange
  • ¼ c. mandarin oranges pureed in food processor
  • ¼ c. mandarin orange segments, cut in half
  • ¼ c. orange juice
  • ½ c. to ¾ c. buttermilk

Glaze:

  • 1 c. powdered sugar
  • 2-3 T. orange juice
  • Zest of one orange

Mix together flour and sugar. Use pastry cutter to cut in butter. Mixture should resemble coarse cornmeal. Add zest, pureed mandarins and mandarin segments. Fold in orange juice gently. Add enough of the buttermilk to make the mixture come together. If mixture is too dry add more buttermilk until it barely holds together. Turn out on a floured board. Pat out to 1 inch thick. Cut with a small biscuit cutter or into triangles. Bake in preheated 400° oven for 12-20 minutes, or until nicely browned and done-depending on your oven. Cool.

Mix together powdered sugar and orange juice and zest until the desired consistency. Dip scones in glaze. Let set.

Scones can be stored in a sealed container and reheated in foil. Makes about 15 scones.

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