Fun Tea Party Recipes
Mandarin Orange Scones
From Amy Lawrence, owner of Afternoon To Remember
Published in her cookbook, “Drop By For Tea”
The traditional quick bread we call scones wasn’t originally the large wedge flavored with fruit and nuts that many of us have come to love and expect at Country and Victorian style tearooms. Scones were originally a rather plain biscuit cut in rounds, usually served with butter, jam, lemon curd or Devonshire cream. This recipe by Amy Lawrence of An Afternoon To Remember reflects the modern preferences for a light, tender pastry with a bit of flavoring. It is delicious with Lemon Curd and Mock Devonshire Cream.
Makes about 15 scones
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- ¼ cup granulated sugar
- 1 stick of unsalted butter
- ¼ to ¾ cup buttermilk
- ½ cup mandarin oranges
- Zest of one orange
- 1 cup powdered sugar
- 3 Tablespoons orange juice
Preheat oven to 400 ° F.
Puree ¼ cup of the mandarin oranges in a food processor. Cut the remaining ¼ cup in half. Set aside.
Mix together flour and sugar. Use pastry cutter to cut in butter. Mixture should resemble coarse cornmeal. Add zest, pureed mandarins and mandarin segments. Add enough of the buttermilk to make the mixture come together. If mixture is too dry add more buttermilk until it barely holds together.
Turn out on a floured board. Pat out gently, by hand, to about 1′ thick. Cut with a small biscuit cutter or into triangles. Bake for 15-20 minutes, or until nicely browned. Glaze when they are cool.
Mix together powdered sugar and orange juice. Dip scones in glaze. Let set until glaze is dry.
Enjoy a scone-making class by Amy Lawrence on her YouTube channel.