Winter Citrus Scones

You don’t mind another scone recipe, do you? Kasey (my scone fairy-God mother) made a gorgeous clementine-poppy seed bread and linked to this recipe. I did not think I’d be making scones again so soon, but here we are. These particular scones have a citrus glaze, ooh aah, and I love that it uses seasonal citrus. Feel free to experiment with your favorite winter citrus. The zest and juice in the dough give these scones a subtle, no-too-sweet flavor that will make it hard to leave them alone. In my last scone post, Sylvie recommended freezing the extra dough and baking fresh scones as needed. What a wonderful idea for those with restraint! I will have to use that technique for preparing a make-ahead breakfast for guests some time.

I have now made these twice and with the first recipe I used white flour and tangerines. The second time around I traded some of the whiteĀ  flour for whole wheat flour (scone guilt) and used minneola juice and zest. I had to look up what a minneola was and it turns out it is a cross between a tangerine and a grapefruit. It is not as sweet as a tangerine or clementine, but I loved the flavor in the scones along with the nuttiness from the whole wheat flour. They were a touch less tender, but still wonderful. The top photograph is the whole wheat minneola scones and the photograph below is the white flour tangerine scones.

In other scone news, our adorable neighbors brought warm oatmeal raisin cookies to our door one night last week. We were not expecting it at all and it warmed our hearts. Marc had to work all evening on a work project and it was so nice to take a cookie break together. I hope she did not feel obligated to repay us for bringing scones a few weeks back, but it came at just the right time.

11 Notes Leave a Note

  1. I made these last night! Instead of tangerine I used Meyer lemon and also threw in some candied orange peel. I also skipped the glaze as I like jam or butter on my scones. I like that the flavor isn’t overwhelming but it still comes through.

    Thanks for the recipe! I’ll be holding on to it šŸ™‚

  2. Such timing! I have been brainstorming creative and inventuve things to do with citrus. Love this. šŸ™‚

  3. I love these! I’m totally picturing myself sitting on my couch with a winter citrus scone and a cup of tea, staring at the snow outside šŸ™‚

    • Sues – You know exactly what to do with a scone šŸ™‚

      Kimberley – Every time I grab another batch of citrus, I want to make these again. I just picked up some blood oranges and thought it would make the glaze such a pretty color. Do I dare make scones four weeks in a row? šŸ™‚

  4. Never would I get sick of scone recipes — my weakness, wouldn’t you know? I haven’t made a batch in quite some time, so this is timely in telling me to get on that! I think I might try a part whole wheat pastry flour scone next time, and a strong citrus flavor with glaze might be a good combination to stand up to a less dainty flavor… or maybe I’ll go traditional. Half and half? We’ll see! And oh how I long to live in one place long enough to swap goodies with neighbors. What a joy!



    • Heather – I was thinking of trying the whole wheat pastry flour, too, but surprisingly regular whole wheat didn’t alter the texture much. It was a nice surprise! We have such sweet neighbors. Most of our neighbors are retired, so they call us “the kids,” ha.

    • Annalise – Ha, I just made them again over the weekend! They are just perfect! Thanks for sharing a great recipe!

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