Minneola Tangelo-Buttermilk Scones

Servings 20 Scones


  • 4 3/4 Cups All purpose flour
  • 1 Tbsp. Baking powder
  • 3/4 Tbsp. Baking soda
  • 2 Tsp. Coarse Salt
  • 1 1/4 Cups Buttermilk
  • 1 Tbsp. Minneola Tangelo Zest Finely Grated
  • Heavy Cream For Brushing
  • Fine Sanding Sugar For Sprinkling


  • Preheat oven to 400 degrees.
  • Line 3 rimmed baking sheets with parchment
  • Whisk flour, baking powder, baking soda, salt, and granulated sugar in a bowl
  • Cut in butter with a pastry cutter until mixture resembles coarse crumbs
  • Add buttermilk, zest, and chopped tangelos, stirring just until dough comes together (some butter should be visible)
  • Turn dough out onto a floured surface, and knead a few times to bring together
  • Gently pat it into a 6-by-15-inch rectangle, 1 inch thick
  • Using a paring knife, cut dough into 20 triangles (3 inches each)
  • Flip each triangle over onto a baking sheet, spacing each 2 inches apart
  • Cover, and refrigerate until cold and firm, at least 2 hours (or overnight)
  • Brush tops with cream, then sprinkle with sanding sugar
  • Bake scones until tops are golden brown, 22 to 25 minutes. (If bottoms are browning too quickly, place another baking sheet underneath the first.) Transfer scones to a wire rack, and let cool slightly. Serve warm.
Tried this recipe?Let us know how it was!