Fresh Tangerine Scones Recipes

Steps:

• In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
• Stir to combine. A.
• dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
• Wash and peel tangerines.
• Cut into 1/2-inch pieces, removing seeds and drain well.
• Stir into dry mixture.
• In small bowl, combine yogurt and eggs whites.
• Blend into dry ingredients, dough will be soft.
• Flour a cutting board and place dough on board.
• Sprinkle top with additional flour and pat out into a 9-inch round.
• Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
• Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
• Cool slightly.
• Glaze:
• In small bowl, mix confectioners sugar, lemon peel and juice.
• Brush glaze on each scone and serve.

Steps:

• Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
• Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
• Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
• Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.