It’s the season for Mandarin Oranges one of my favorite fruits; truthfully they are almost like eating candy. I love seeing them heaped up in mounds at the store with the stems and leaves attached. These beauties below are grown in Placer County in Northern California, I am fortunate to have such an abundance in our stores. Next year I am going to pick my own.
Not only are these perfect for snacking on but I love to use mandarins in several recipes. Today I am making Mandarin Orange Scones because I need to bake something yummy to eat when I have tea later today. And, plus I really like scones.
This is what I brought home from the store, minus a couple I already ate. Lovely aren’t they?
Next put all the dry ingredients in a large bowl then cut in the butter.
After the butter has been cut in add the buttermilk and the orange zest. Mix just until the flour is incorporated then turn out on a floured board.
The dough will be rather moist so make sure to roll in flour and add extra flour to the top to keep the rolling pin from sticking. Roll the dough into a nice round disk about a 1/4″ thick. Cut into 8 wedges and place on a parchment lined baking sheet. Bake at 425 degrees for 15-17 minutes.
While your scones are baking this is the time to make the orange zest glaze. Just mix powdered sugar, orange juice and orange zest together for a sweet topping.
- SCONE INGREDIENTS:
- 1¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter
- ½ cup buttermilk
- Zest of 1 orange (reserve 1 teaspoon for the glaze)
- 8 ounces fresh mandarins, chopped
- GLAZE INGREDIENTS:
- 1 cup confectioners' sugar
- 1 teaspoon orange zest
- Fresh orange juice
- Preheat oven to 425 degrees F.
Mix the flour, sugar, baking powder, baking soda and salt in a large bowl.
Cut in butter then add the buttermilk, orange zest and Mandarin oranges.
Turn dough onto well-floured board and knead the dough; add flour as needed.
Roll or press the dough into and a round disk about ¼" thick then cut into eight 1-inch wedges.
Bake for 15 to 17 minutes.
Combine confectioners' sugar, orange zest,and enough fresh orange juice to make a runny glaze. Pour glaze over warm scones.
The 15 minutes of baking time is up and my pot of tea is ready.
I hope you try this recipe and I know you will be happy you did.
With love ~ Jere’