We always have a bag of clementines sitting around our house and they usually go fast. My family tends to devour them. They’re a quick and sweet snack and my boys love how very easy they are to peel. So, when I thought about making some scones this afternoon, clementine scones sounded like a good way to go.
When making these, you need to whip together your own clementine butter to incorporate into the dough. You use the entire clementine, peel and all. It gives a deep orange flavor to the dough and the food processor shreds the peel small enough and they’re so thin that you don’t taste any bitterness in the scone.
These scones actually turn out to be very soft and moist. The pistachios are added to the top before putting the scones into the oven so they add just a touch of crunch. These are great served warm with some butter and a dollop of the clementine marmalade. If you don’t have time to make your own, feel free to purchase an orange marmalade and serve the scones with that. They will be just as good.
CLEMENTINE AND PISTACHIO SCONES WITH CLEMENTINE MARMALADE
2 lbs clementines
2 1/2 cups sugar
3 Tbsp lemon juice
2 star anise (optional)
Prepare the marmalade: Peel the zest from 2 to 3 clementines with a vegetable peeler. Cut into fine slivers to make 2 tablespoons.
Peel the clementines with a sharp knife, removing the white pith. Roughly chop the clementines with a knife or food processor. Place in a saucepan with sugar, zest slivers, lemon juice, and star anise. Simmer for 45 minutes, or until reduced to 2 1/2 to 2 3/4 cups. The marmalade will thicken as it cools. Keep refrigerated.
6 Tbsp cold butter cut in pieces
2 cups flour
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup heavy cream
1 large egg
Pistachios, for topping
Prepare the scones: In a food processor, whirl unpeeled Clementines and butter until nearly smooth. Transfer to a bowl and refrigerate for 30 to 60 minutes, or until firm.
Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the clementine/butter blend with a pastry blender or 2 knives. In another bowl, whisk cream and egg. Stir into the flour mixture. Turn the dough out onto a floured surface and with floured hands, shape dough into an 8 x 6 inch rectangle. Cut into 16 triangles and place 1 inch apart on the baking sheet. Press pistachios on top. Bake for 15 – 18 minutes, or until golden brown. Serve with marmalade.
Recipe adapted from Rangel Catering