Fresh Tangerine Scones
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Indulge in a delightful burst of citrus flavor with every bite of our freshly baked tangerine scones studded with crystallized ginger.
It’s no secret that I love scones. Ever since I started making them myself and realized that scones don’t have to be hard, dry, and flavorless, they’ve become one of my go to breakfast and snack baked goods.
Spiced Orange Scones with cinnamon and allspice is one of my new favorites to enjoy in the winter or early spring. In the fall my Pumpkin Chocolate Chip Scones are definitely a winner. But my current favorite is the fresh Cherry Scones with big Bing cherry flavor.
I recently received a big delivery of produce containing tons of fresh citrus fruits from Melissa’s Produce. Inside were Meyer lemons, blood oranges, tangerines, and cocktail grapefruits.
I’m not someone who eats a lot of tangerines but they were plump and juicy and smelled amazing. I grabbed one, peeled it, and took a bite. They were sweet and juicy with just a hint of tart.
What is a tangerine?
A tangerine is a type of citrus fruit similar to an orange but is smaller in size, easier to peel, and sweeter in flavor. Tangerines are known for their bright orange-colored skin, which is thin and easy to remove. The flesh of tangerines is juicy, sweet, and typically segmented, similar to other citrus fruits.
I usually pair my fruit scones with some type of spice. In this case I knew that I wanted to use Selefina Spices crystalized ginger. I’ve had many different types of ginger over the years but this is my current favorite because of the sweet and spicy flavor it adds to my baked goods.
What is crystalized ginger?
Crystallized ginger, also known as candied ginger, is made from fresh ginger that is cooked in a simple syrup and then coated with sugar. To make crystallized ginger the ginger root is peeled, sliced, and simmered in a sugar and water mixture until it becomes tender and infused with sweetness. After cooking, the ginger slices are dried and rolled in granulated sugar. This process preserves the spicy-sweet flavor of ginger while adding a crunchy texture and additional sweetness.
Ingredients:
- all purpose flour
- granulated sugar
- crystalized ginger (Use a good crystalized ginger. Selefina Spices is my favorite)
- baking powder (make sure it’s fresh)
- baking soda
- salt
- butter (I prefer salted but you can use unsalted)
- sour cream (or you can use plain Greek yogurt)
- vanilla bean paste (I love Taylor & Colledge brand)
- tangerines (you will need the zest and the juice)
- egg
To make the scones preheat the oven to 400 degrees. Spray a baking sheet with cooking spray or line it with parchment paper and set aside.
In a large bowl combine the flour, sugar, candied ginger, baking powder, baking soda, and salt. Mix well.
Can I substitute ground ginger?
You can substitute a teaspoon of ground ginger, a tablespoon of fresh grated ginger, or two teaspoons of ginger paste in this recipe. However, you will not get the same spicy bite in your scones as you will get with the crystalized ginger.
Cut the butter into small pieces or you can grate very cold butter with a box grater. Use your fingers and mix the butter into the flour mixture until it begins to resemble wet sand.
In a small bowl combine the sour cream, vanilla bean paste, tangerine juice, tangerine zest, and egg. Mix well and then add to the dry ingredients. Mix until just combined.
Turn the dough onto a flour surface and gently shape into an 8 inch circle that is 3/4 of an inch thick. Use a pizza cutter or sharp knife to cut into 8 wedges.
Place the wedges on a baking sheet and sprinkle with sparkling sugar if desired. Bake for 15-18 minutes or until the scones have browned. Remove from oven and cool completely on a wire rack.
If desired you can drizzle the scones with a simple glaze of powdered sugar, tangerine juice, and vanilla bean paste. Whisk it together, color it with orange food coloring if desired, and then drizzle over top of the scones. Let them sit for 15 minutes or until the glaze hardens.
These scones were delicious. They were buttery, had an amazing crumb, and were lightly sweetened. They also had a hint of spiciness from the ginger.
We enjoyed them and found them to be the perfect bite along with a hot cup of coffee or tea. I served them for breakfast but they were also great as an afternoon pick me up or snack.
Tangerine Ginger Scones
Equipment
Ingredients
For the Scones:
- 2 c. all purpose flour
- ⅓ c. sugar
- 2 Tablespoons crystalized ginger finely chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ c. 1 stick butter, cold
- ½ c. sour cream
- 1 teaspoon vanilla bean paste
- 2 Tablespoons fresh tangerine juice
- 1 Tablespoon tangerine zest
- 1 egg
For the glaze:
- 1/2 c. powdered sugar
- 1 Tablespoon tangerine juice
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray and set aside.
- In a large bowl combine the flour, sugar, crystalized ginger, baking powder, baking soda, and salt. Mix well.
- Cut the butter into small pieces and add to the dry ingredients. Use your fingers and mix the butter into the flour mixture until it resembles wet sand.
- In a small bowl whisk together the sour cream, tangerine juice, tangerine zest, and the egg.
- Add wet ingredients to dry ingredients and mix until just combined.
- Turn dough onto floured surface and knead for 30 seconds or until dough comes together. Shape into an 8 inch circle that’s 3/4 inch thick.
- Cut the circle into 8 pieces and place on the prepared baking sheet. Sprinkle with sparkling sugar if desired.
- Bake for 15-18 minutes or until they begin to brown. Remove from oven and transfer to wire rack. Cool completely.
- In a small bowl whisk together the powdered sugar, tangerine juice, and vanilla. Mix well. Add a drop of orange food coloring if desired.
- Drizzle over top of the scones and serve.
Notes
