Description
A fluffy clementine scone with a sweet and tangy glaze.
Ingredients
- FOR THE SCONES:
- 2 cups All-purpose Flour
- ⅓ cups Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ cups Cold Unsalted Butter
- 1 Large Egg
- ½ cups Plain Greek Yogurt
- 2 whole Clementines, Washed And Zested
- FOR THE GLAZE:
- 1 cup Icing Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Clementine Juice (juice From One Clementine)
Preparation
Preheat the oven to 400 F.
In a large bowl mix together the flour, granulated sugar, baking powder, baking soda and salt. Cut your butter into medium sized cubes then use your fingers to crumble the butter into the flour until you’re left with a sand like meal.
In a separate bowl whisk the egg, yogurt and clementine zest until well combined. Gently mix the wet ingredients into the flour mixture just until combined.
On a floured surface use your hands to form the dough into a rectangle shape that is about 1 inch thick. Cut this into eight smaller rectangles then cut each of these smaller rectangles diagonally to make a total of 16 triangles.
Place these triangles on a baking sheet lined with parchment and bake them in the preheated oven for 15-17 minutes or until the tops of the scones are beginning to turn golden.
While the scones bake, use a small mixing bowl and stir together all the ingredients for the glaze (icing sugar, vanilla and clementine juice). It should be thin enough to stream off of your spoon but still thick enough to coat the back of the spoon.
When the scones have been removed from the oven, wait five minutes before dipping the tops of the scones into the clementine glaze. The scones should still be warm as this helps some of the glaze to seep into the scones and it hardens only slightly on the top for an added dimension of texture. Serve and enjoy.
