Minneola Tangelo-Buttermilk 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.
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