My final post for Clementine Weekend - Clementine Scones. OK OK...I know. It's Monday. I really meant to post this yesterday to end the weekend, but hey! It's Valentine's Day, so I'll just make it look like I meant to post the final recipe today because, um, you know... You should make these scones for someone you love.
Clementine Buttermilk Scones (found at and now for Something Completely Delicious)
Makes 10 scones (or around 20 mini scones)
1/2 cup butter, cold and cubed1/2 cup buttermilk
1 tablespoon clementine zest
3 tablespoons clementine juice, freshly squeezed, divided
2 cups all purpose flour
3 tablespoons sugar
3/4 teaspoon salt
2 1/2 teaspoon baking powder
1 cup powdered sugar
Preheat oven to 375 degrees and line a sheet pan with parchment paper.
In a large bowl, combine the all purpose flour, sugar, salt, and baking powder. Add the citrus zest. Add the cubed butter and cut into the dry ingredients with a pastry cutter or fork until the butter is the size of peas.
In another bowl, whisk together the buttermilk, egg, and 1 tablespoon of citrus juice. Add to the dry ingredients and stir with a spoon just until the mixture comes together and all the dry bits are incorporated.
Pat out on a lightly floured surface to about 1 1/2 inches thick. Cut out rounds and place on the prepared sheet pan about 2 inches apart. Brush the tops with eggwash. Bake until golden, about 12 to 15 minutes.
Meanwhile, combine the powdered sugar and remaining citrus juice to make a glaze. Cool the baked scones on a wire rack and spoon glaze over the tops while they're still warm.
*Feel free to use oranges, tangerine, clementines, manadarin oranges, and even lemons or limes.
I hope you've enjoyed the clementine recipes and I hope you've been inspired to use clementines in some of your own baking adventures!
Bake well and prosper!