Clementine Scones
Ingredients
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- 2 clementines clementine – finely grated zest only
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter – cold, cut into small cubes
- 3/4 cup whole milk
- 2 tbsp clementine juice – freshly squeezed
- clotted cream – for serving
- clementine marmalade – for serving
Instructions
1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Finely grate the zest of 2 clementines and squeeze 2 tbsp juice. Measure the milk, then stir the clementine juice into the milk; set aside and reserve 1 tbsp of this mixture for glazing.
3. In a large bowl whisk together the flour, baking powder, salt, sugar, and the clementine zest.
4. Add the cold butter to the bowl and rub it into the dry ingredients with fingertips until the mixture looks like fine breadcrumbs with a few pea-sized bits remaining.
5. Make a well, pour in the soured milk (all but the reserved 1 tbsp), and mix gently with a table knife or spatula just until a soft, slightly sticky dough forms.
6. Tip the dough onto the lined sheet or a clean surface and bring it together with minimal handling. Pat into a round about 1 inch (2.5 cm) thick; give it a gentle single fold (lift one side over the other) for extra lift, then pat back to 1 inch thick.
7. Using a sharp 2 to 2.5-inch round cutter, press straight down to cut out scones without twisting. Gather scraps gently and cut again to make 8 scones total.
8. Arrange the scones on the baking sheet, placing them close but not touching. Brush tops with the reserved milk mixture.
9. Bake until well risen and golden, 12–15 minutes; the bottoms should sound hollow when tapped.
10. Cool on a rack for 10 minutes and serve warm with clotted cream and clementine marmalade.
Clementine scones are a bright, citrus-scented take on the classic British teatime bake, delivering tender crumb and gentle sweetness balanced by aromatic zest. The dough is lightly enriched but relies on cold butter and quick handling for lift and flakiness, producing a delicate interior and golden top. Their subtle clementine notes make them especially appealing in winter, when the fruit is at its peak, and they pair beautifully with cream and marmalade.
Scones trace their roots to the British Isles, where they evolved from simple griddle cakes to oven-baked quick breads leavened with chemical raising agents. Served with jam and cream in cream teas across England, Wales, and Scotland, scones have countless regional and seasonal variations. Citrus versions, including those flavored with orange and clementine, reflect a long tradition of incorporating winter fruit into baking for festive brightness.