Tangerine Scones Fingers Recipes

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TANGERINE SCONES



Tangerine Scones image

Make and share this Tangerine Scones recipe from Food.com.

Provided by Charlotte J

Categories     Scones

Time 33m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup margarine, chilled and cut into slices
1/2 cup nonfat vanilla yogurt
2 egg whites, beaten
4 tangerines
1/3 cup confectioners' sugar
2 teaspoons grated lemon peel
2 1/2 teaspoons fresh-squeezed lemon juice

Steps:

  • In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
  • Stir to combine. A.
  • dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
  • Wash and peel tangerines.
  • Cut into 1/2-inch pieces, removing seeds and drain well.
  • Stir into dry mixture.
  • In small bowl, combine yogurt and eggs whites.
  • Blend into dry ingredients, dough will be soft.
  • Flour a cutting board and place dough on board.
  • Sprinkle top with additional flour and pat out into a 9-inch round.
  • Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
  • Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
  • Cool slightly.
  • Glaze:
  • In small bowl, mix confectioners sugar, lemon peel and juice.
  • Brush glaze on each scone and serve.

Nutrition Facts : Calories 133.6, Fat 2.2, SaturatedFat 0.4, Sodium 242.3, Carbohydrate 25.7, Fiber 1.2, Sugar 8.6, Protein 3

CRANBERRY-TANGERINE SCONES



Cranberry-Tangerine Scones image

Yes, they're lumpy, bumpy and misshapen. But dang! These things are good. As scones go, they're very tender and flaky - not dry at all. The tangerine glaze highlights the bright citrus zest along with the wonderful dried cranberries tucked throughout these bad boys.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

Scones
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
5 tablespoons unsalted butter
2 tablespoons vegetable shortening
3/4 cup heavy cream
1 egg
1 tablespoon tangerine zest (from approx. two small tangerines)
3/4 cup dried cranberries
Glaze
2/3 cup powdered sugar
2 tablespoons fresh-squeezed tangerine juice (use the tangerines you zested)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, mix together the flour, baking powder, salt, and sugar.
  • Cut the butter into small pieces and add, along with the shortening, to the flour mixture.
  • Using two butter knives, a pastry blender or (my favorite) your hands, work the butter and shortening into the flour mixture until the mixture resemble coarse crumbs.
  • In a small bowl, beat the egg and then mix in the heavy cream and tangerine zest.
  • Create a well in the dry mixture, then pour the cream mixture in.
  • Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
  • Turn the scone dough out onto a floured board, and gently knead it together enough to form one cohesive chunk of dough.
  • Work the dough into a round disc shape about 3/4 inch thick.
  • Cut the disc into 8 wedges.
  • Place the wedges on an ungreased cookie sheet.
  • Bake for 15 - 17 minutes or until the scones just begin to brown.
  • Pull from the oven and let rest on the cookie sheet for about 5 minutes, then carefully transfer to a wire rack. Allow to cool about 10 minutes.
  • Make the glaze! In a small bowl, whisk together the powdered sugar and tangerine juice.
  • Using a spoon, drizzle the glaze over the scones. Let cool and serve.

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