Best Tangerine Scones Recipes

CRANBERRY-TANGERINE SCONES

Steps:

• Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
• Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
• Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
• Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

TANGERINE SCONES

Steps:

• In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
• Stir to combine. A.
• dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
• Wash and peel tangerines.
• Cut into 1/2-inch pieces, removing seeds and drain well.
• Stir into dry mixture.
• In small bowl, combine yogurt and eggs whites.
• Blend into dry ingredients, dough will be soft.
• Flour a cutting board and place dough on board.
• Sprinkle top with additional flour and pat out into a 9-inch round.
• Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
• Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
• Cool slightly.
• Glaze:
• In small bowl, mix confectioners sugar, lemon peel and juice.
• Brush glaze on each scone and serve.

CRANBERRY-TANGERINE SCONES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the butter into small pieces and add, along with the shortening, to the flour mixture.
• Using two butter knives, a pastry blender or (my favorite) your hands, work the butter and shortening into the flour mixture until the mixture resemble coarse crumbs.
• In a small bowl, beat the egg and then mix in the heavy cream and tangerine zest.
• Create a well in the dry mixture, then pour the cream mixture in.
• Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
• Turn the scone dough out onto a floured board, and gently knead it together enough to form one cohesive chunk of dough.
• Work the dough into a round disc shape about 3/4 inch thick.
• Cut the disc into 8 wedges.
• Place the wedges on an ungreased cookie sheet.
• Bake for 15 - 17 minutes or until the scones just begin to brown.
• Pull from the oven and let rest on the cookie sheet for about 5 minutes, then carefully transfer to a wire rack. Allow to cool about 10 minutes.
• Make the glaze! In a small bowl, whisk together the powdered sugar and tangerine juice.
• Using a spoon, drizzle the glaze over the scones. Let cool and serve.

TANGERINE CHIP TEA SCONES

Steps:

• In a small bowl, combine the cream cheese, sour cream, confectioners' sugar and vanilla. Cover and refrigerate until serving. , In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt, baking soda and coriander. Cut in butter until mixture resembles coarse crumbs. Add sour cream and egg yolk just until moistened. Stir in chocolate chips and tangerine zest. , Turn onto a floured surface; knead 10 times. Pat into a 9-1/2-in. circle. Cut into eight wedges; separate wedges and place on an ungreased baking sheet. Beat egg white and water; brush over dough. Sprinkle with remaining sugar. , Bake at 400° until golden brown, 15-20 minutes. Serve with cream cheese spread.

TANGERINE CRANBERRY SCONES WITH GLAZE

Steps:

• Preheat oven to 400°F. and line a large baking sheet with parchment paper. With a fine Micro plane remove the zest from tangerines, reserving tangerines for use in icing. Combine all four ingredients for the icing and set aside to glaze the scones once cooked and cooled. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl. **(Bakers Note: run the processor a bit longer until the true coarse meal looking) In a small bowl toss together cranberries and stir into flour mixture. If using dried fruit, add to flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 10 inches in diameter) and with a knife cut into 16 wedges, dusting the knife with flour in between segmented cuts. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 15-18 minutes. Allow scones to cool on baking sheet 10 minutes., or until pale golden brown. Place scones on cooling rack to finish cooling, approximately 45 minutes to 1 hour. Allow the scones to cool completely and drizzle in a zig-zag pattern across scones. You may also finish the scones with a white or colored sanding sugar Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

TANGERINE SCONES (FINGERS)

Steps:

• Mix first 5 ingredients. Cut in butter. Add tangerine and cranberries. Add milk and buttermilk. Knead on well floured board for about 1 minute. Divide into 2 pieces. Form into roll and roll out to 1/2 inch thick. Cut into 2 inch slices. Place on greased cookie sheet. Bake at 425 degrees for 10 to 12 minutes. Serve with Lemon Curd.

FRESH TANGERINE SCONES

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