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 white 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.