• Heat oven to 425 degrees F.

Preparing the Mandarins

• With a citrus zester, zest two mandarin oranges and then peel the skin off the oranges and divide into sections. Next, slice all the orange sections into small pieces. Reserve any juice to add to the glaze.

Mixing the Dough

• In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
• Cut the cold butter into small cubes and then add to the flour mixture. Cut in butter with two knives or a pastry cutter until the mixture is the size of peas. Next add the buttermilk, orange zest, and mandarin oranges pieces.
• Gently stir this mixture with a wooden spoon until all the flour is incorporated.
• Turn dough onto a well-floured board and shape the dough into a disk about ¼" thick.
• Cut the disk into eight wedges Transfer the wedges to a parchment-lined baking sheet and bake for 15 to 17 minutes.
• Optional - One the scones are cut out chill the dough for 15 minute. This keep the butter cold and the scones from spreading.

Sweet Orange Glaze

• Combine confectioners' sugar, reserved mandarin orange zest, and enough orange juice (or mandarin orange juice) to make a runny glaze.
• Pour glaze over warm scones.
• Scones are best served warm from the oven. If you have leftovers, place in a sealed container for a couple of days.