Clementine Buttermilk Almond Scones

      Clementine Buttermilk Almond Scones
      February 4, 2014 by fabiola
      You can make these up to the point of cutting them, then place in a ziplock bag to freeze them for up to 3 months. I worked in a bakery that did this. We made cookies, scones, cakes, you name it, weeks ahead of schedule to keep ahead of the demand. So from experience, baking the frozen scones right from the freezer is amazing, it ensures the butter stays cold and does not melt too much while baking. Which is key to a perfect scone. There is such a thing, you know.

      Adapted from Tartine's currant scone recipe.
      Makes 16 scones

      Bakers note: You'll need 3/4 cup diced clementines total, depending on size you may need 10-12 clementines. You'll also need 1/2 cup of clementine juice, so juice as many as you need, I juiced 6.

      • 10-12 clementines: zest all first, then juice 5 or 6, then peel and cut 5-6 into small dice
      • 1/2 cup sugar, place the zest into the sugar, rub together
      • 1 cup milk
      • 1/2 cup clementine juice from the 5-6 juiced, add to milk
      • 1 1/4 teaspoon salt
      • 4 3/4 flour, plus more for dusting
      • 3/4 teaspoon baking soda
      • 1 tablespoon baking powder
      • 1 cup plus 1 tablespoon ice cold unsalted butter cubed
      • 1 cup sliced almonds, 1/2 cup for garnish
      • 1 egg with 1 teaspoon water for egg wash


      Have all of your ingredients measured and ready to go. It is less complicated when your mise en place are ready, once you get started this is a very quick recipe.

      Get your parchment lined baking sheet and egg wash with brush ready to go.

      1. Combine milk and clementine juice, place in fridge to curdle to create buttermilk. Sift flour, baking soda, baking powder, and salt together, whisk.

      2. Place the ice cold butter into flour mixture, using your hands rub the butter into the flour creating pea sized, or just a bit larger than pea sized chunks. Make sure to keep everything cold, if your hands warm up, run under cold water and place bowl in fridge for a few minutes. The key is cold.

      3. Add the sugar to the flour, combine gently. Add the clementines and almonds, combine gently. Pour clementine buttermilk, and gently bring together in the bowl. Once mostly combined, place mixture on lightly floured counter.

      4. Bring dough together gently, once uniform use a bench scraper to cut into two pieces. You can make a rectangle, or circle. I made a circle 1 1/2 inch thick. Brush circle with egg wash, sprinkle with almonds for garnish, cut into 8 even triangles using a knife or bench scraper. If you made a rectangle, cut into 8 even pieces.

      5. Place on a parchment lined baking sheet, bake for 25 minutes.