These refreshing Clementine Cream Scones with Clementine Glaze are great for breakfast with a cup of coffee, or as an afternoon snack with a cup of tea. The smaller portion is perfect for a light snack on the go without the guilt.
These Clementine Cream Scones are infused with refreshing clementine flavor in the scone batter, and in the tangy sweet glaze with lots of clementine zest. The glaze can be drizzled over the cool scones in any amount, so you can control the level of sweetness to your taste. These little scones will melt in your mouth with a satisfying tangy goodness that pairs well with tea or coffee.
Breakfast is the most important meal of the day, but it can be difficult to find enough time in the morning to make a full breakfast. That’s why I love a quick breakfast on the go, like these Clementine Cream Scones. You can easily pop one in the microwave for 10-15 seconds and your breakfast is ready.
These scones will make great afternoon snacks as well. The citrus flavor will definitely pick you up from that afternoon slump at work. One batch makes a dozen of these babies that will last you all week long.
Recipe Tips and Tricks
- What I love most about making scones is that there is no special equipment required, just a mixing bowl, a spatula and a tiny bit elbow grease.
- The batter will be wet, refrain from adding too much extra flour while patting and rolling out the dough to keep from drying it out. But use enough extra flour to keep it from sticking to your hand and counter.
- Instead of forming the mass of dough into a ball and roll it out, you want to pat the dough out and fold it over itself a few times to create some layers that will make it light and flaky.
I love citrus flavor anything, but the clementine really makes these scones shine. It’s strong yet delicate at the same time. I hope you will enjoy these as much as I did.
More Amazing Scone Recipes!
Clementine Cream Scones with Clementine Glaze Recipe
Clementine Cream Scones with Clementine Glaze
For the scones:
- Zest of 2 clementines
- ¼ cup granulated sugar
- 2 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 large egg + heavy cream to fill 1 cup
- ½ teaspoon vanilla extract
- 1 tablespoon turbinado sugar
For the glaze:
- Juice of 1 clementine (about 3 tablespoon)
- Zest of 1 clementine
- 1 cup powder sugar
- Preheat the oven to 400°F.
- In a medium bowl, whisk together the sugar and clementine zest until the sugar turns orange and fragrant.
- Add flour, salt and baking powder to the sugar mixture and mix to combine.
- In a measuring cup, add the egg and enough heavy cream to fill 1 cup. Add vanilla extract and beat to combine.
- Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 1 tablespoon to use as egg wash.
- Fold with a spatula or wooden spoon until a wet dough forms.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about ½” thick. Fold the dough over itself and pat it out again, do this about 4 times.
- Shape the dough into a rectangle and roll it out to about 5”x8” or 6”x9”.
- Cut the rectangle in half length wise, then cut in three cross wise to make 6 squares. Cut each square diagonally to make 12 triangles.
- Place the scones on a parchment paper line baking sheet, brush the top and sides with the reserved cream, and sprinkle with turbinado sugar.
- Bake for 15 minutes until a toothpick inserted in the middle come out clean.
- Let cool completely on a wire rack.
- To make the glaze, whisk together clementine juice and zest. Slowly add powder sugar while whisking until a creamy orange glaze forms.
- Drizzle glaze over the cool scones, as much or as little to your taste.