Dollops of homemade clotted cream top Candied Citrus Scones, a delectable teatime offering for the mother-to-be.
Candied Citrus Scones
Makes 12
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon mandarin orange zest
- 1 teaspoon kosher salt
- ¼ teaspoon ground ginger
- 6 tablespoons cold unsalted butter, cubed
- ¼ cup finely chopped Candied Citrus Peel
- 1 cup plus 1 tablespoon heavy whipping cream, divided
- 1 teaspoon vanilla extract
- Sparkling sugar, for sprinkling
- Clotted Cream
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, mandarin orange zest, salt, and ginger. Using a pastry blender or two forks, cut butter into flour mixture until it resembles coarse crumbs. Fold in Candied Citrus Peel.
- Make a well in center of flour mixture; add 1 cup cream and vanilla extract. Stir until mixture comes together and a shaggy dough forms. Knead a few times in the bowl just until dough comes together and no dry spots remain.
- Turn out dough onto a lightly floured surface. Pat out dough to ½-inch thickness. Using a floured 2¼-inch round cutter dipped in flour, cut 12 scones from dough without twisting cutter, rerolling scraps as needed. Place scones on prepared pan and freeze until firm, about 15 minutes.
- Brush tops of scones with remaining 1 tablespoon cream. Sprinkle tops with sparkling sugar. Bake until scones are set and lightly golden, 15 to 18 minutes. Serve with Clotted Cream.
Candied Citrus Peel
Makes approximately ½ cup
Ingredients
- 3 lemons, 2 large oranges, or 2 medium grapefruits
- 2 cups granulated sugar
- 1 cup cold water
Instructions
- Using a sharp knife, cut about ¼-inch off top and bottom ends of citrus so fruit can sit flat. Quarter lengthwise; remove peels in one piece, including white pith. Cut peel pieces lengthwise into ¼-inch-wide strips. Reserve fruit for another use.
- In a small saucepan, combine peels and approximately 1 inch cold water. Bring to a boil over medium-high heat; drain water from fruit peels. Repeat process once more.
- In a clean, small saucepan, bring sugar and 1 cup water to a boil over medium heat, stirring until sugar is dissolved. Add peels; simmer, stirring occasionally, until peels are tender and white pith is somewhat translucent, 25 to 30 minutes.
- Line a rimmed baking sheet with parchment paper and top with a wire rack.
- Transfer peel strips to prepared pan. Let cool until completely dried, at least 1 hour or overnight. Finely chop strips. Use immediately or store in an airtight container at room temperature for up to 1 month.
Clotted Cream
Makes 1 pint
Ingredients
- 2 pints (not ultra-pasteurized) heavy whipping cream
Instructions
- Preheat oven to 180°.
- Pour cream into an 8-inch square glass baking dish. Place dish, uncovered, in oven. Let bake undisturbed for 12 hours.
- Remove dish from oven. Let cool to room temperature without disturbing. Cover with plastic wrap; refrigerate for 12 hours.
- Remove dish from refrigerator. Scoop off thickened layer of cream, leaving thin liquid behind. Using a whisk, lightly whip cream; spoon directly into a glass jar with a lid. If desired, whip the thick layer with the thin liquid to make a creamier mixture that is not as thick as clotted cream. Refrigerate for up to 2 weeks.
