Another weekend has passed and another Saturday morning breakfast was made. Each Saturday, I like to make my family fresh scones for breakfast. Sometimes they have fresh seasonal fruit in them and sometimes I cheat and use frozen berries. I always use the same basic recipe and tweak it to fit the season and whatever flavors I am craving at the moment.
This recipe uses fresh seasonal tangerines in both the dough and icing. Since the beginning of this year we have had so many tangerines at our house that I decided to make them a centerpiece on our farm table. Every week and a half or so, I buy a three-pound bag of tangerines (Clementinas) and place them on an heirloom silver platter my grandmother passed down to me a few years ago. Everytime I see the platter, I think of my grandmother and how happy she must have been when she received it at her wedding. Whenever she comes over, she loves to see that I use so many of her pieces and that I have given them new life.
Tangerine Vanilla Bean Mini Scones
Zest from 2 tangerines
2 1/4 cups of flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 12 tablespoons cold butter, diced 2 eggs 1/2 cup cold heavy cream 1 teaspoon of vanilla bean paste, or the seeds of 1 vanilla bean
For the icing 1 tangerine, juiced
1 cup powdered sugar
Preheat oven to 400°F. In your stand mixer fitted with the paddle attachment, combine the tangerine zest, flour, sugar, baking powder, salt and cold butter. Mix until the butter is the size of peas. In a seperate bowl mix the eggs, heavy cream and vanilla beans with a fork. Slowly add the egg mixture to the flour mixture and mix until just combined. Turn out dough on a floured surface. Form dough into two equal sized disks, about 1 1/2 inches thick. Cut each disk like a pizza into 8 pieces. Place on a sheetpan and bake for 12-15 minutes or until the edges are slightly browned.
Meanwhile, make the icing by combining both ingredients. To thicken icing, add more powdered sugar and to thin it, add heavy cream or water. Once scones are done, let them cool for 5 minutes. Spoon icing over scones and serve.