Tangerine–Golden Raisin Scones

Tangerine–Golden Raisin Scones

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
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. Using a pastry brush, brush tops of scones with remaining 1 tablespoon cream. Sprinkle tops of scones with additional granulated sugar, if desired.
  6. 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.


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