Tangerine Scones are a lovely Sunday morning treat. Packed with so much flavor, it’s difficult to believe they’re made in only 20 minutes. Tangerines are thin skinned, so there’s no need to remove white pith as is done with orange peels. Fresh out of the oven, the citrus aromas filling the house make Tangerine Scones irresistible. They’re delicious as is; no need for butter or jam. To dress them up, drizzle scones with tangerine glaze (see Note below) or add some dried cranberries. If you don’t have Greek yogurt, substitute 3/4 cup regular (unstrained) plain yogurt and leave out milk. Or use all milk. Or buttermilk. Or half sour cream and half milk. This recipe is very forgiving.
- 1/2 cup sugar
- Peel from 1 tangerine
- 2 cups all-purpose or white whole wheat flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 6 Tbsp. butter, cut into chunks
- 1/2 cup Greek (strained) plain yogurt
- 1/2 cup milk plus, if needed, 2 Tbsp.
Preheat oven to 450°F. Line baking sheet with parchment paper.
Put sugar and tangerine peel in food processor and pulse until tangerine and sugar are thoroughly combined and peel is completely ground. Add flour, baking powder, and salt; pulse to combine. Add butter chunks and pulse until mix forms coarse crumbs. Add yogurt and 1/2 cup milk and pulse until mixture just starts to come together in a ball. Feel consistency of dough. If it feels dry rather than slightly sticky, add remaining 2 Tbsp. milk and quickly pulse three times.
Dump dough out on parchment covered baking sheet. Flour your fingers, divide dough into halves. Shape each half into 6” circles. For prettier scones, dough circles should be thicker in middle than on sides. Cut each circle into quarters, separate quarters making sure they’re at least 1” apart. Bake 8-10 minutes or until tops are golden brown. Remove from oven and put on racks to cool.
NOTE: For light glaze, juice the tangerine before peeling it. Mix juice with 1 cup powdered sugar. Drizzle over scones.