95 Teatime Holidays
Nutmeg–Dried Tangerine
Scones
Makes 12
2½ cups all-purpose fl our
¼ cup fi rmly packed light brown
sugar
1½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground nutmeg, divided
¼ cup plus 1 tablespoon cold
unsalted butter, cubed
½ cup fi nely chopped dried tangerine
¾ cup plus 1 tablespoon cold whole
buttermilk, divided
1 large egg
- Preheat oven to 375°. Line a rimmed
baking sheet with parchment paper. - In a large bowl, whisk together fl our,
brown sugar, baking powder, salt,
baking soda, and ¼ teaspoon nutmeg.
Using a pastry blender or 2 forks, cut
in cold butter until it resembles coarse
crumbs. Add tangerines, stirring until
combined. Add ¾ cup cold butter-
milk, stirring with a fork just until dry
ingredients are moistened. Working
gently, bring mixture together with
hands until a dough forms. - Turn out dough onto a lightly fl oured
surface, and knead gently 4 to 5 times.
Using a rolling pin, roll out dough to
a 3⁄4-inch thickness. Using a 2-inch
fl uted round cutter, cut 12 scones
from dough, rerolling scraps as neces-
sary. Place scones 2 inches apart on
prepared baking sheet. Freeze for
10 minutes. - In a small bowl, whisk together egg,
remaining 1 tablespoon cold butter-
milk, and remaining ¼ teaspoon
nutmeg. Brush egg mixture onto tops
of scones. - Bake until scones are golden brown
and a wooden pick inserted in centers
comes out clean, 15 to 18 minutes.
Serve warm.
RECOMMENDED CONDIMENTS:
Devonshire Cream
Orange Marmalade