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
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Victoria at https://victoriamag.com/candied-citrus-scones/