Minneola Tangelo-Buttermilk Scones

Name: Minneola Tangelo-Buttermilk Scones
Yield: 20
Ingredients: 4 3/4 c. all-purpose flour; 1 tbsp. baking powder; 3/4 tsp. baking soda; 2 tsp. Coarse salt; 1/2 c. granulated sugar; 2 tbsp. granulated sugar; 8 1/2 oz. cold unsalted butter; 1 1/4 c. buttermilk; 1 tbsp. finely grated Minneola tangelo zest; 6 medium Minneola tangelos; heavy cream; Fine sanding sugar

Published: Jan 17, 2013

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Soft, biscuitlike scones get their sprightly flavor from the zest, juice, and flesh of tangelos.

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Ingredients

4 3/4 cups all-purpose flour
1 Tbsp. baking powder
3/4 tsp. baking soda
2 tsp. Coarse salt
1/2 cup granulated sugar
2 Tbsp. granulated sugar
8 1/2 oz. cold unsalted butter
1 1/4 cups buttermilk
1 Tbsp. finely grated Minneola tangelo zest
6 medium Minneola tangelos
heavy cream
Fine sanding sugar

Directions

1. Step 1Preheat oven to 400 degrees F. Line 3 rimmed baking sheets with parchment. Whisk flour, baking powder, baking soda, salt, and granulated sugar in a bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Add buttermilk, zest, and chopped tangelos, stirring just until dough comes together (some butter should be visible).
2. Step 2Turn dough out onto a floured surface, and knead a few times to bring together. Gently pat it into a 6- by 15-inch rectangle, 1 inch thick. Using a paring knife, cut dough into 20 triangles (3 inches each). Flip each triangle over onto a baking sheet, spacing each 2 inches apart. Cover, and refrigerate until cold and firm, at least 2 hours (or overnight). Brush tops with cream, then sprinkle with sanding sugar.
3. Step 3Bake scones until tops are golden brown, 22 to 25 minutes. (If bottoms are browning too quickly, place another baking sheet underneath the first.) Transfer scones to a wire rack, and let cool slightly. Serve warm.
  
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