Fresh Tangerine Scones are buttery, tender, and bursting with citrus thanks to layers of tangerine flavor ~ enjoy for breakfast, brunch, or afternoon tea.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Put the sugar and tangerine zest in a food processor and process until the tangerine zest is finely ground and the sugar is pale orange.
- Add the flour, baking powder, and salt to the machine and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs.
- With the machine running, pour in the buttermilk and extract, and run the machine just until the dough comes together.
- Turn out the dough onto a lightly floured surface and bring it together with your hands until there is no dry flour left. Pat the dough into a flat round, about 1 1/2 inches thick (thicker if you like,) and cut out 8 scones with a 3 inch biscuit cutter. You will have to reform the dough once or twice.
- Put the scones 2 inches apart onto a parchment lined baking pan and put the pan in the fridge while you clean up, about 10-15 minutes.
- Bake the scones for about 20 minutes until just barely starting to turn golden, but don't over bake. They will still be quite pale when done.
- HowToSection glaze Array
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