I love the bright and buttery flavor of these tender scones. Serve them with jam, or try them as a base for strawberry shortcake.
—ANGELA LEMOINE HOWELL, NJ
PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 8 SCONES
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
1 1/2 teaspoons grated lime peel
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed
1 large egg
1/4 cup orange juice
1/4 cup buttermilk
1 tablespoon butter, melted
GLAZE
1/4 cup confectioners’ sugar
1 1/2 teaspoons grated lime peel
1 tablespoon lime juice
1 tablespoon orange juice
1. Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus peels, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened.
2. Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut the dough into eight wedges. Place wedges on a parchment paper-lined baking sheet. Brush the scones with melted butter; sprinkle with the remaining sugar.
3. Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix the glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve scones warm.