CelticGypsy Posted January 14, 2012 Share Posted January 14, 2012 When these little Spanish beauties are in season, it's wonderful to have a scone with one's cup of tea, and comfortable chair. Enjoy! Clementine Cream Scones 1/2 pound ( 8 ounces ) clementines, depending on their size 4 to 5.2 cups all-purpose flour2 1/2 teaspoon of baking powderA nice pinch of ground ginger1/2 teaspoon of salt1/2 cup of sugar, divided1/2 cup of butter ( 1 stick ) butter, chilled1 cup corsely chopped toasted pecans1 cup chopped dried apricots or cranberries1 cup heavy whipping cream1/4 cup half and half Grate the zest from all of the clementines and set aside. You should have at least 1 generous tablespoon of zest. The more the better. Squeeze enough juice from the clementines to make a 1/4 cup. Preheat your oven to 425 degrees. Line 2 large baking sheets with parchment paper.In a large bowl, stir together flour, baking powder, salt, ginger and 1/4 cup of the sugar. Cut the butter into small cubes and distribute over dry ingrediants in bowl. With a pastry blender or two knives, works just as well, cut in the butter until mixture resembles coarse crumbs. You can use a food processor also. Stir in the chopped nuts and dried fruit of your choosing.I like to roast my pecans, brings out their best flavor. In a small bowl, mix whipping cream and half and half with reserved zest and juice. Add liquid mixture to dry ingredients and stir until just combined. Scoop 1/2 cup mounds of dough on prepared baking sheets, forming 8 scones. Sprinkle remaining 1/4 cup of sugar evenly over scones. Bake scones in preheated 425 degree oven for 15-20 minutes, remove when scones are puffed and golden brown. If you prefer smaller scones use just 1/4 cup of batter per scone, and adjust your baking time. Toast pecan halves in a single layer on a baking sheet in a preheated 350 degree oven for 8-10 minutes, immediately transfer to a plate to cool, be sure pecans are completely cooled down before adding to the mixing bowl. Regards,Gypsy Link to comment Share on other sites More sharing options...
Abhainn Posted January 14, 2012 Share Posted January 14, 2012 I love clementines. I'll add this to my "to make" list. :) Link to comment Share on other sites More sharing options...
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