Clementine Scones

Ingredients

• 2 clementines clementine – finely grated zest only
• 2.5 cups all-purpose flour
• 2.5 tsp baking powder
• 0.5 tsp fine salt
• 3 tbsp granulated sugar
• 6 tbsp unsalted butter – cold, cut into small cubes
• 0.75 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.