Receta Tangerine Apricot PoppySeed Scones
Tangerine Apricot PoppySeed Scones
It's Citrus Time!! There is nothing better then eating a nice, big, juicy tangerine or orange while the snow is falling outside! I love fresh tangerines, oranges, grapefruit and lemons. During the Holiday season, we over indulge in candy, cookies, chips and dips. We forget about all the lovely citrus fruits that abound this time of year~ Next time your at the grocery store, pick up a bag of tangerines, oranges and grapefruit... and place a big bowl of citrus fruit on your Holiday Table!
- 2 cups flour
- 2 T sugar
- 2 t. baking powder
- 1/2 t allspice
- 1/2 t baking soda
- 1/2 t salt
- 2 T poppy seeds
- 2 t grated tangerine peel (zest)
- 1/2 c chopped dried apricots
- 1/4 c butter, cold and cut into slices
- 1/4 c Italian sweet cream flavored creamer or cream
- 1/4 c sour cream
- 1 egg
- 2 T fresh squeezed tangerine juice
- Egg wash: 1 egg plus 1 t water, beat together.
- Tangerine Glaze: 1/3 c confectioners' sugar
- 2 t grated tangerine peel
- 2 T fresh squeezed tangerine juice
- Mix all glaze ingredients together, drizzle over warm scones
In bowl combine flour, sugar, baking powder, allspice, baking soda, salt and poppy seeds. Add butter, cut in using a pastry blender. Stir in tangerine zest and chopped apricots.
In a small bowl combine, creamer or cream, sour cream, egg and tangerine juice. Add to dry ingredients. Blend well. Turn dough out onto a lightly floured surface, knead 8-10 times. Pat dough into a 9 inch circle. Cut into 8 wedges.
Place wedges on a baking sheet lined with parchment paper. Brush with egg wash. Bake at 375º for 12-15 mins or until golden brown.
Remove from oven and place scones on a wire rack to cool.
Drizzle with Tangerine Glaze while still warm.