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Oh my Darlin' Clementine !!


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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 flour

2 1/2 teaspoon of baking powder

A nice pinch of ground ginger

1/2 teaspoon of salt

1/2 cup of sugar, divided

1/2 cup of butter ( 1 stick ) butter, chilled

1 cup corsely chopped toasted pecans

1 cup chopped dried apricots or cranberries

1 cup heavy whipping cream

1/4 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.




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