Glazed Clementine Buttermilk Scones

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Third for bake sale goodies: more scones!

I actually discovered scones not too long ago that probably started with Pinterest.  It was a discovery well worth making!  If I make any of my well-beloved scone recipes nowadays, they are consumed rapidly.  They make a fabulous substitute for muffins at breakfast and work well for snacks . . . depending on how much glaze is on it  😉

Orange-flavored pastries are one of my favorite flavors and this recipe did not disappoint!  The subtle hint of orange in the succulent scone part of it is wrapped up in the sweetness of the glaze – which also has orange in it.  These are so tasty that they don’t even need butter . . . but everything is better with butter 🙂

Even though they have glaze, warmed up in the oven with my Craisin White Chocolate Chip Scones, they are also amazing.  The glaze crisps a little bit, but it’s still pretty fantastic.

Clementine Buttermilk Scones

1/2 C. butter, cold and then cubed

1/2 C. buttermilk (or 1 tbsp. vinegar mixed per 1 cup milk for 5-10 min.)

1 egg

1 T. clementine zest

3 T. freshly squeezed clementine juice, divided

2 C. flour

3 T. sugar

3/4 tsp. salt

2 1/2 tsp. baking powder

  • Preheat your oven to 375°.
  • Line a baking sheet with parchment paper (I’ve done it without.)
  • In a large mixing bowl, combine the flour, sugar, salt and baking powder. Add the clementine zest and mix well. Add the cold cubed butter and cut into the flour mixture with a fork or a pastry blender until the butter is about the size of peas.
  • In another mixing bowl, whisk together the buttermilk, egg, and 1 tablespoon of the clementine juice. Then add the mixture into the dry ingredients and stir with a wooden spoon until the mixture comes together.
  • Lightly flour a clean surface and gently pat dough out into the shape of a disk. Be careful not to make the disk too big, as your scones will be flat. I patted my dough out to around 1 inch thick. I then took a serrated knife and cut into 8 wedges. Brush the tops of the wedges with egg wash and place the wedges on the prepared baking sheet and bake for 12-15 minutes. Cool on a wire rack.

To make the glaze:

Take 1 C. powdered sugar and the remaining clementine juice (2 T.) and mix together. Spoon the glaze over the scones while they are cooling, but still warm to the touch.

This recipe made 8 large scones.

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