Homemade clementine scones with clementine glaze is a deliciously soft and flaky scone full of clementine citrus flavor. Perfect for the brunch table or afternoon tea. You will be amazed at how easy it is to make these simple scones!
Using just a few ingredients, this scone recipe is very tasty with clementine zest, juice and topped with a sweet clementine glaze.
When I need time to relax, I turn to my favorite baked treat for new flavor inspiration. Baking helps to take my mind off things and create something special.
I really like the flavors from this recipe for Clementine Pound Cake, so I thought it would transfer well into this basic scone recipe. And I was right!
Clementine Fruit Scones
Clementines are a wonderful little citrus snack and they also make the best ever scone flavor! Here is what you will need to make these yummy bakery favorites:
- Clementine oranges: You can find these in the produce section of the market. “Cuties” are a popular name. You can use mandarin oranges too.
- Cold Butter: Always use cold butter!
- Microplane: or zester will work to ensure you can easily get the small bits of rind you'll need for the dough.
- Pastry Blender: and or a bench scraper to cut in your butter and to help cut the dough disc into scone wedges.
- Parchment paper: I always bake with a parchment-lined baking sheet. It really does make a difference when baking and it is easy to clean up too!
- Flour: all-purpose flour is perfect for this baking mix.
- Sugar: use granulated sugar for dough mixture and for clementine glaze topping.
- Baking powder: this helps your scone to rise and become nice and fluffy.
- Salt: Kosher salt is perfect. I like the granules over table salt. If you only have table salt, that works too!
- Butter: Salted butter is our choice, but unsalted will work just as well.
- Half & Half: milk or whole cream is acceptable to use, but for a light dough and crisp edges, I like half and half.
- Clementine zest: zest the skin of one medium clementine, which should yield about 1 teaspoon.
- Clementine juice: cut zested fruit in half and squeeze the juice of 1 half into a bowl.
Ingredients for Clementine Glaze
- Granulated Sugar
- Clementine Juice
Our basic scone recipe is really easy to put together. We actually made this live on our Facebook page if you want to see the video for some helpful tips!
First, you want to preheat your oven to 425 degrees. While this is preheating, get all your ingredients and tools together on a flat countertop surface.
Next, in a bowl, whisk together flour, baking powder, sugar, and salt. Set aside.
Unwrap your cold butter- this can be salted or unsalted butter- and cut into small cubes.
Add butter pieces to your bowl of dry ingredients and cut in butter using a pastry blender or two butter knives until the mixture resembles coarse crumbs.
Add clementine zest, vanilla, and rest of wet ingredients to the dough and stir until just moistened.
In the bowl or on a lightly floured surface, gently knead dough 5-10 times.
Pat or shape dough into a 1-inch thick round disc. Cut into eight wedges using a knife or bench scraper and place on a parchment-lined baking sheet.
Brush tops with 1 Tablespoon of half and half.
Bake scones until golden brown, 12-15 minutes.
Place scones on a wire rack to cool completely.
While scones are cooling, put together your clementine glaze.
In a small bowl, add
- 1/4 cup granulated sugar
- Juice of half a clementine orange. (roughly 1/4 cup)
Whisk together until completely combined.
Drizzle glaze over top of cooled scones.
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- 2 Cups all-purpose flour
- 5 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp chilled unsalted butter, cut into small pieces
- 1 tsp clementine zest (1 clementine)
- 2/3 C half-and-half, plus 1 tbsp.
- Juice of 1/2 clementine fruit
- Clementine Glaze
- 1/4 cup granulated sugar
- 1/4 cup clementine juice
- Preheat oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half and juice of half of the clementine until just moistened.
- Gently fold in clementine zest.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2 " apart.
- Brush tops with 1 Tbsp half-and-half.
- Bake until golden brown, 12 to 15 minutes.
- Let cool on wire rack.
- In separate bowl mix sugar and juice until sugar dissolves.
- With a spoon, drizzle glaze over cooled scones.
- Allow to dry.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 368mgCarbohydrates: 52gFiber: 1gSugar: 27gProtein: 4g