TeaTime Special Issue – August 2019

(やまだぃちぅ) #1

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
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