Clementine Weekend - Mini Clementine Buttermilk Scones

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 cubed

1/2 cup buttermilk
1 egg
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
Egg wash
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!

Clementine Weekend - Clementine Popovers

Aren't popovers lovely? One of my favorite places to have brunch in the city is Popover Cafe where they serve monster popovers with almost every dish. Yum!

Well, today I made popovers with some clementine zest in them. Um, hello! SUPER yummy ESPECIALLY with some raspberry jam. Recipe is pretty easy too! Check it out.

Clementine Popovers (basic popover recipe from my Mom's Best Recipe Book)

3 eggs

1 C milk

3 T butter or margarine, melted

1 C flour

1/2 t salt

zest from 1 clementine

Preheat oven to 375 degrees. Grease muffin pan well. In large bowl with mixer at low speed, beat eggs until frothy; beat in milk and butter until blended. Beat in flour and salt. Stir in clementine zest. Fill each muffin cup 1/4-1/3 full with the batter. Bake 30 minutes; then quickly make a small slit in top of each popover to let out steam; bake 8 minutes longer. Immediately remove popovers from pan and serve.

 Bake well and prosper!

Clementine Weekend - Celementine Pancakes

Still have tons of clementines? Not to worry. I am devoting this weekend to recipes that use clementines. (Have your own recipe? Send my way and I will post on Sunday! erika8cookies@gmail.com)

Easiest way to use your clementines is by using the zest in recipes.

First up (and easiest recipe of the weekend) - Clementine Pancakes.

Use your favorite pancake recipe or mix and use water, not milk. Add zest from a whole clementine (or less according to taste) into the batter. Bake as usual. Add syrup or powdered sugar.

If you want a stronger taste, substitute some of the juice from the clementine for the water.

Bake well and prosper!

PS Check this post featured on Real Sustenance's Seasonal Sundays along with other in season goodies:

http://realsustenance.com/seasonal-sunday-02-13-11/

Clementine Poppy Seed Loaf

It's snowing in NYC for the gazillionth time this winter. Yes, yes...snow is pretty. However, it's starting to affect my brain AND my kitchen. Seeing so much snow must have made me make such a mess with sugar during this recipe. I was obviously trying to recreate a snow scene on my counter. Um, yeah.

Well, as I say, "If it's a mess, it's a success!" This bread was no exception. I loved the clementine flavor. Something about the orange look of the bread and the citrus flavor made me feel like it WASN'T cold outside. I also discovered that this bread is especially awesome when toasted with cream cheese on top. And, unlike Reading Rainbow, you DO have to take my word for it. Or make it yourself.

Clementine Poppy Seed Loaf (from Turntable Kitchen)
2 cups of flour

1 1/2 teaspoons of baking powder
1 teaspoon of vanilla extract
1 tablespoon of poppy seeds
1 cup of sugar
pinch of salt
2/3 cup of fragrant, extra-virgin olive oil
2 tablespoons of clementine zest (from 3 clementines)
3/4 cup of clementine juice (from the same 3 clementines you zest)
3 large eggs

1. Butter a 12×4 inch loaf pan and preheat your oven to 375 degrees F.
2. In a large bowl, sift the the flour, pinch of salt and baking powder.
3. In the bowl of a stand mixer, combine the sugar, zest, vanilla extract and olive oil. Whisk on high speed until combined, then beat in the eggs, one at a time.
4. Add 1/3 of the dry mix, mixing on low speed, then add half of the clementine juice and continue mixing. Add another 1/3 of the flour mixture, followed by the rest of the clementine juice. Once combined, add the last of the flour mixture and the poppy seeds and mix one last time until all of the flour is fully incorporated.
5. Pour the batter into the loaf pan and bake for 40 – 50 minutes (until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.

6. Let cool in the pan slightly before slicing and serving on its own, or with a scoop of ice cream).

Bake well and prosper!