Apparently, my wonderful boss-lady never really liked scones. Weird, huh? Well, to her credit, they can be crumbly and hard to eat, as well as insanely dry. But apparently I have the magic touch with scones for her – I tend to make them moister, smaller, things like that. When we were brainstorming my latest batch of yummies to bring to work, she ended up surfing the interwebs and printed half a dozen different scone recipes for me to choose from. It was pretty awesome.
I settled on a double-orange scone recipe that incorporates both chopped orange segments and grated peel. I had just bought a couple of 5lb bags of clementines from Sprouts because they were on an amazing sale, and figured that would be a great use for them. And oh….was it good. In fact, I made two versions of it, one with spice. I actually liked that particular version more – it gives it quite the complexity to the orange flavor, while not detracting from the refreshment of the citrus flavor.
2 cups all-purpose flour
3 tbsp granulated sugar
2 1/2 tsp baking powder
2 tsp grated clementine peel
1/3 cup butter or margarine
1/2 cup clementine segments, chopped (I chopped them into quarters – that seemed a good size)
1/4 cup milk
1 egg, slightly beaten
1 tbsp raw sugar
*for the spice version: knock the granulated sugar down to 2 tbsp and add 2 tbsp brown sugar; add 1/2 tsp cinnamon, 1/4 tsp ginger, cloves, nutmeg. Add all to the dry ingredients.
In a large bowl, mix flour, 3 tbsp sugar, the baking powder and clementine peel. Cut in 1/3 cup butter using pastry blender or fork until mixture looks like coarse crumbs. Add clementine segments, milk and egg; stir just until mixture leaves side of the bowl and a soft dough forms.
Place dough on floured surface. Knead lightly 10 times, working to ensure even distribution of moisture. On a cookie sheet lined with parchment paper, roll or pat dough out into a 7″ round. Sprinkle with 1tbsp raw sugar. Cut into 8 wedges, and separate slightly.
Toss scones in freezer for at least an hour. (The nice thing about freezing the scones: you don’t have to bake them all right now – just grab as many out as you need for whatever you’re doing.)
Preheat oven to 400°F. Line a different baking sheet with parchment paper or silicone liner, and arrange the scones. Bake 15-20 minutes or until golden brown.