Tangerine zest adds zing to these sweet, refreshing scones. These go perfect with a Christmas morning breakfast, Sunday brunch, or springtime tea!
- ½ cup sugar
- Zest of one tangerine, peeled in strips
- 2¼ cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. salt
- 8 Tbsp. unsalted butter, cold and cut in pieces
- ½ cup cultured buttermilk
- ½ tsp. tangerine extract
- 1½ cups confectioner’s sugar
- Tangerine juice (for thinning the glaze)
- Tangerine zest, grated
- Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
- Add sugar and tangerine zest to food processor and process until zest is finely ground and sugar is pale orange. Add flour, baking powder, and salt and pulse to combine. Add pieces of cold butter and pulse about 20-25 times until mixture forms coarse crumbs. With machine running, pour in the buttermilk and extract; run just until dough comes together.
- Turn dough out onto a lightly floured surface and pull together using your hands until there is no dry flour left. Pat into a flat round about 1½” thick, then cut out 8 scones with a 3″ biscuit cutter (you will need to reform the dough once or twice). Put scones 2 inches apart onto baking sheet and chill in the refrigerator for 10-15 minutes.
- Bake scones for about 20 minutes or until just golden; do not over-bake. Whisk together confectioner’s sugar with a little tangerine juice to make a thick glaze; allow to set for a few minutes to dissolve any lumps. Dip cooled scones into glaze and flip over to dry on a rack. Sprinkle immediately with tangerine zest.