• 36 Ratings

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. 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).

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  • Turn 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.

  • Bake 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.

Reviews

36 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 2