Mandarin Orange Scones
I love warm treats fresh out of the oven. This recipe for Mandarin Orange Scones, from my old catering days, is still a favorite and one my family loves. A few fun side notes…. Before baking, I sprinkle with vanilla sugar always using an antique spoon, a cherished find from the Brimfield Antique Market. I found it while rummaging through a box marked “stuff.” The sugar is inspired by Martha Stewart. I started the jar over 20 years ago and add organic sugar and scraped vanilla beans whenever it runs low.
These scones are great fresh right out of the oven, but are equally delicious toasted the next day with butter and marmalade. They also make a great gift. And while entertaining is not an option right now, baking and giving a ribbon-tied bag of goodies to a friend is always a good idea.
Mandarin Orange Scones
Yield 8
Ingredients
2 c flour .
1/4 c sugar .
1 T baking powder
5 T butter, very cold
1 small can mandarin oranges
1/4 c milk
1 egg
Directions
Cut together the first four ingredients with 2 forks or food processor. Leave butter in pea-sized pieces..
Place flour mixture into a large mixing bowl.
Add in mandarin oranges, drained and slightly broken down.
Add in remaining ingredients.
Mix the ingredients together by hand. Do not use the food processor. The batter will seem like it’s not coming together, keep mixing by hand. Eventually it will be very wet.
I like to make the scones biscuit-style, by dropping large spoonfuls (4” - 5” round) onto a baking sheet. You can also gather up the batter, roll it into a circle and cut out wedges.
Sprinkle the scones with sugar and bake at 400 degrees (convention) for 13 minutes. Bake 3 - 4 minutes longer if you are using a regular oven.