While golden raisins are a traditional addition to scone dough, dried tangerine isn’t, but we think it provides marvelous flavor and brightness.
Tangerine–Golden Raisin Scones
Serves: approximately 12
- 2 1⁄2 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cubed
- 1⁄3 cup chopped dried tangerine
- 1⁄4 cup golden raisins
- 1⁄2 cup plus 3 tablespoons cold heavy cream, divided
- 1⁄2 teaspoon vanilla extract
- Garnish: granulated sugar
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in dried tangerine and raisins.
- In a small bowl, whisk together 1⁄2 cup plus 2 tablespoons cold cream and vanilla extract. Add to flour mixture, stirring until a shaggy dough forms. Working gently, bring mixture together with hands. (If mixture won’t come together, add more heavy cream, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding in half 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Using a pastry brush, brush tops of scones with remaining 1 tablespoon cream. Sprinkle tops of scones with additional granulated sugar, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in center comes out clean, 18 to 20 minutes. Serve warm.
Kitchen Tip: Measure flour by spooning into measuring cup and then leveling with a straight edge.