Triple Citrus Scones
“I love the bright and buttery flavour of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake.” —Angela LeMoine, Howell, New Jersey
| Servings | Prep Time | Cook Time |
| 8scones | 20minutes | 15minutes |
| Servings | Prep Time |
| 8scones | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 2-1/4 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar divided
- 4 tsp grated orange zest
- 2 tsp grated lemon zest
- 1-1/2 tsp grated lime zest
- 3 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter cubed
- 1 large egg room temperature
- 1/4 cup orange juice
- 1/4 cup buttermilk
- 1 tbsp butter melted
- GLAZE:
- 1/4 cup confectioner's sugar
- 1-1/2 tsp grated lime zest
- 1 tbsp lime juice
- 1 tbsp orange juice
Portions: scones
Units:
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Ingredients
Portions: scones
Units:
|
Instructions
- Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened.
- Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar.
- Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.
Recipe Notes
Nutrition Facts
1 scone: 281 calories, 11g fat (7g saturated fat), 50mg cholesterol, 403mg sodium, 41g carbohydrate (13g sugars, 1g fibre), 5g protein.
