Minneola Tangelo Scones with Tangelo Glaze

In my wonderful box of produce from Washington's Green Grocer I found two nicely sized Minneola tangelos.  I had seen them in stores before and read that they are a cross between a tangerine and a grapefruit, neither of which I eat.  I was, therefore, kind of afraid of them.  So what's a girl who loves to bake to do with tangelos?  Make scones!  I saw Martha Stewart's recipe for them and figured it would be perfect, but I wanted a glaze on mine instead of just brushed with cream and sprinkled with sugar.

I had a hard time with this dough, as it was very wet from the tangelo juice and quite sticky.  I had adjusted the recipe down, since it was only B and I consuming them, and I think I may have messed up the flour somewhere, so I'm just going to repost the original recipe, the way it's supposed to be made, and add the glaze that I put on top.  You can choose between the milk/sugar or the glaze, but I really liked the glaze.  But even with the potential math error, these were really good.  So we can all thank Martha again for her genius while we kick back in the morning with this citrusey scone.

~By the way, tangelos are awesome!  I tried a few pieces as I was cutting them up and I had to stop myself from eating more.

 

Makes 20 scones

Requires 2 hours of chill time

 Ingredients:
 4 3/4 c. all purpose flour, plus more for kneading surface
1 T. baking powder
3/4 t. baking soda
2 t. coarse salt
1/2 c. plus 2 T. granulated suga
8 1/2 oz cold unsalted butter, cut into 1/4 in cubes
1 1/4 c. buttermilk
1 T. Minneola tangelo zest
6 medium Minneola tangelos, peeled, segmented, seeded and chopped
Heavy cream, for brushing
fine sanding sugar, for sprinkling

How:
Line 3 rimmed baking sheets with parchment paper.  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, stir until the dough comese together.  You will still be able to see some bits of butter.

Turn dough out onto a floured surface and knead a few times to bring together.  Pat it inot a 6 by 15 in rectangle, 1 inch thick.  Cut into 20 triangles.  Place on baking sheets, cover and refrigerate until firm.  This takes at least 2 hours, or overnight.  (I chose overnight, so I could wake up and stick them in the oven and eat them fresh for breakfast).

Preheat oven to 400 F and brush the tops of the scones with cream, then sprinkle with sugar.  Bake until the tops are golden 22-25 minutes (25 in my case).  Transfer to a wire rack and let cool slightly.  Serve warm

If you want something really sweet on top, make this glaze:

1/2 c. freshly squeezed tangelo juice
2 c. powdered sugar
1 t. tangelo zest
1 T. unsalted butter

Mix all ingredients together until the sugar is dissolved in a microwave safe bowl.  Microwave on high for 30 seconds.  Whisk to remove lumps and then drizzle on top of scones.

Enjoy

original posting found here Martha Stewart's recipe

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