When clementine’s show up in the grocery stores, the bright orange color is a breath of fresh air amongst the drab grays of winter. I bought a 1-pound sack from Trader Joes, and poured half of them into a large bowl to decorate my dining room table. A smile always tugs at my lips when I catch sight of them.
The other half I have been eating by the dozen. Small in size, clementine’s pack a wallop of sweet orange flavor that perfumes baked goods splendidly. If you are curious about where to buy them, I found mine at Trader Joes. However, don’t panic if there isn’t a Trader Joes near you. Plain old oranges work just as well.
These Spiced Clementine Scones are what you would serve on a cold snowy Christmas Eve morning. The dough comes together in minutes, and has a variety of cinnamon, nutmeg and allspice. Clementine zest give’s a smack of bright citrus flavor.
Once baked, crack the scones in half to reveal a light and tender crumb, begging for a pat of butter. Serve as part of a breakfast buffet or alongside a steaming mug of coffee. Enjoy.
If you decide to take a chance on these Spiced Clementine Scones, don’t forget to #youngbrokehungry on Instagram so I can see it. High Five!
- 2 cups flour
- ⅓ cup white
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 teaspoons baking powder
- 8 tablespoons unsalted butter, frozen
- 1 cup whole milk
- 1 egg
- Zest of three clementines
- ⅓ cup powdered sugar
- 3 tablespoons clementine zest
- 2 tablespoons milk
- Pre-heat oven to 400 degrees F.
- In a medium bowl, whisk together flour, both sugars, spices, and baking powder. Grate butter into flour mixture on the large holes of a box grater. Using your fingers, work in the butter until the mixture resembles course crumbs.
- In a small bowl whisk together, milk, egg and the zest.
- Using a fork, stir the wet ingredients into the dry, until fully incorporated and a sticky dough forms.
- Place on a lightly floured surface, and pat into a rough circle. Using a biscuit cutter, cut rounds from the dough, and set onto a baking sheet, about 1 inch apart. Bake for 15-17 minutes, or until golden brown.
- For the glaze, whisk together all the ingredients.
- Dip the tops of each scone into the glaze, and allow the glaze to dry before serving.