Ingredients

The following ingredients have 10 Servings
  • ½ cup butter (, cold and cubed)
  • ½ cup buttermilk
  • 1 large eggs
  • 1 tablespoon clementine zest
  • 3 tablespoons clementine juice (, freshly squeezed, divided)
  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • ¾ teaspoon salt
  • 2 ½ teaspoon baking powder
  • Egg wash
  • 1 cup powdered sugar

Instruction

  • Preheat oven to 375°F 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 ½ 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.