Sweet Mandarin Orange Scones

It’s the season for Mandarin Oranges, one of my favorite fruits; truthfully, they are almost like eating candy.  Today is a baking day, and Sweet Mandarin Orange Scones are going in the oven.

 I love seeing the sweet, juicy Mandarins heaped up in mounds at the store with the stems and leaves attached. These beauties are grown in Placer County in Northern California, and I am fortunate to have such an abundance in our stores.
Late fall is the season for Mandarins in the Northern California foothills.  During November, the Mountain Mandarin Festival takes place and is a perfect time to visit the many orchards and experience all things Mandarin.

Not only are mandarins perfect for snacking, but they are great in all types of recipes. Mandarins have a sweet yet bold flavor and are a great addition to these homemade scones.

Scones are really quick to make, which is a good thing because who has time to wait all day for something good to come out of your oven? I actually have plans for a big pot of tea and a warm, fresh-from-the-oven scone today, so let’s get started.

What is a mandarin?

• A mandarin is a type of orange that is small, usually seedless, very easy to peel, and its sections separate easily.
• This fruit is sweet, juicy, and has amazing flavor, perfect for snacks and baking.
• There are many types of mandarins, and today, I am using the popular Satsuma for this recipe. Look for a bright orange color; many times, they still have the stems attached.

This is what I brought home from the store, minus a couple I ate on the drive home.

🍊 Ingredients for scones

• All-purpose flour
• Sugar
• Baking powder~baking soda~salt
• Butter – I use unsalted butter
• Buttermilk
• Orange juice
• Mandarins
• Confectioner sugar (also called powdered sugar)

How to make orange scones

Step 1. The first thing you need to do is zest two to three mandarins. The easiest way to do this is with a citrus zester. Since the peels on mandarins are loose you need to go slow zesting so you don’t tear the skin.  Unlike an orange where the peel is attached to the orange tightly which is easier to zest.

Really this is the hardest part of the recipe and it is not really that hard.  Personally, I like zesting citrus, crazy I know, but it releases all the citrus scent and makes my kitchen smell so good.

Step 2. Once zested, peel the mandarins and separate them into sections, and cut them into small pieces. The easiest way to cut the mandarins is with a pair of scissors. Since the mandarin slices can be very juicy cutting them with a knife isn’t always easy, so grab your kitchen shears and cut each slice into about four or five pieces.

Step 3.  Make the dough by adding all the dry ingredients to a large bowl.

Step 4. Cut in the butter using two knives or a pastry blender until the mixture looks like small peas.

Step 5. Mix in the buttermilk, the orange zest, and the Mandarin orange pieces. Just mix gently until all the flour disappears.  Overmixing will make the scones tough.

Step 6. After the dough is mixed, turn it out on a well-floured board, knead and flatten the dough into a 1/4″ disk.

See all those mandarin pieces in the dough, they are going to give these scones a burst of citrusy flavor.

Step 7. Cut the dough into 8 wedges and place on a parchment-lined baking sheet.  Bake at 425 degrees for 15-17 minutes.

Step 8. While the scones are baking go ahead and make the glaze  Just mix powdered sugar, mandarin orange zest, and orange juice.  If you have more mandarins, you can use the juice from one. This icing is super simple.

Can I make this recipe with oranges instead of mandarins?

Yes, you can. Since mandarins are a seasonal fruit you can always make this recipe with oranges.  Like any fruit, the size varies but one large orange should be enough for this recipe.

Tea and Scones

These scones are moist and tender, a little bit sweet, and with the mandarin orange pieces and zest, the citrus flavor is in every bite.

More favorite scones to make and eat!

• This recipe for Apple Scones is one that we make over and over.
• Another fruity scone that you will love are these Blueberry Lemon Scones. They bake up with tender inside and with crispy edges on the outside.
• Orange Cranberry Scones are made with Mandarin oranges for the best citrus flavor in a tender scone.

Don’t forget to pin to your favorite board

Tools to get the job done

• The one kitchen tool you need for this recipe is also one of my most used tools. The citrus zester. Not only can you zest all kinds of citrus but you can also zest ginger and garlic. This is the zester I use and it gets the job done.
• Good sheet pans are a must and I have multiple sets of these rimmed baking sheets.  They bake foods evenly, no warping, and parchment papers are baking mats fit perfectly.
• Lastly, mixing butter and flour with a pastry blender makes the job so much easier.

Did you know you can freeze unbaked scones?

Here is my little secret.  I make a batch of scones but I set two aside and freeze for later when I want a  quick breakfast treat or an afternoon snack. You can also freeze the whole batch for later when you have company pop in, they will revel in your baking skills, but watch out, once they taste these scones they will keep popping in for more treats.

How to freeze scones

• Simply make the scone batter and cut out the shape you want
• Wrap each individual scone in plastic wrap and freeze
• Once the scones are frozen, remove them from the freezer and place them in a plastic bag and freeze
• It is best to freeze the scones for one month

How to bake frozen scones

• Get your scones out of the freezer and place them on a parchment-lined baking sheet. If you don’t have parchment you will be washing a pan, sorry about that!
• Preheat the oven to 425 degrees F.   While the oven is preheating the scones will start to defrost.
• The recipe calls for 15-17 minute baking time, for the partially frozen dough add a few more minutes to completely bake the scones
• Remove from the oven and top with icing and enjoy

Enough said, let’s bake!!!!!

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First published: Feb 14, 2016, Last updated: Aug. 27, 2021, for better readability.

  

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