Triple Citrus Scones
I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. —Angela LeMoine, Howell, New Jersey
buttermilk
Ingredients
- 2-1/4 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar, divided
- 4 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 1-1/2 teaspoons grated lime zest
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cubed
- 1 large egg, room temperature
- 1/4 cup orange juice
- 1/4 cup buttermilk
- 1 tablespoon butter, melted
- glaze:
- 1/4 cup confectioners' sugar
- 1-1/2 teaspoons grated lime zest
- 1 tablespoon lime juice
- 1 tablespoon orange juice
Directions
-
1Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zests, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened.
-
2Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar.
-
3Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
