1/2 pound (8 ounces) clementines
2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup (1 stick) butter, chilled
1 cup coarsely chopped toasted pecans
1 cup dried cranberries
3/4 cup mashed baked sweet potato
1 cup heavy whipping cream
Grate the zest from all of the clementines. You should have at least 1 tablespoon of zest. The more the better.
Squeeze enough juice from the clementines to make 1/4 cup. Set zest and juice aside.
Preheat oven to 425 degrees. Line 2 large baking sheets with parchment paper.
In a large bowl, stir together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg and ginger. Cut the butter into small cubes and scatter over the dry ingredients in bowl. With a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. This can also be done in a food processor.
Stir in chopped nuts and dried cranberries.
In a small bowl, mix mashed sweet potato with whipping cream, reserved 1/4 cup clementine and grated zest. Add sweet potato mixture to dry ingredients in bowl. Stir just until combined.
Scoop 1/2-cup mounds of dough on prepared baking sheets, forming 8 scones.
Bake scones in preheated 425-degree oven for 15 to 20 minutes. Remove from oven when scones are puffed and golden. Transfer scones to wire rack to cool completely. When scones are completely cool, drizzle with Clementine Honey Glaze. Makes 8 scones.
Clementine Honey Glaze
2/3 cup powdered sugar
1 tablespoon local honey
1 tablespoon plus 1 1/2 teaspoons freshly squeezed clementine juice
Mix all ingredients together in a small bowl. When glaze is smooth, drizzle over cooled scones.
Tips from the cook
Toast pecan halves in a single layer on a baking sheet in a preheated 350-degree oven for 8 to 10 minutes. Immediately transfer to a plate to cool. Be sure pecans are completely cool before adding to the mixing bowl.
If you prefer smaller scones, use just ¼ cup of batter per scone and adjust baking time accordingly.
- Recipe courtesy of Sue Doeden