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Tangerine Apricot Poppy Seed Scones

A wonderful way to enjoy citrus fruit during the winter months.
Course Breakfast
Keyword dried apricots, poppy seed, scones, tangerine
Servings 4 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/4 cup cold butter, cut into cubes
  • 2 teaspoons grated tangerine zest
  • 1/3 cup chopped dried apricots
  • 1/4 cup half and half
  • 1/4 cup Greek-style vanilla yogurt
  • 1 egg
  • 2 tablespoons fresh squeezed tangerine juice
  • 1/3 cup confectioners' sugar
  • 2 teaspoons grated tangerine zest
  • 2 tablespoons fresh squeezed tangerine juice

Instructions

  • In bowl combine flour, sugar, baking powder, allspice, baking soda, salt and poppy seeds. Add butter, cut in using a pastry blender. Stir in tangerine zest and chopped apricots.
  • In a small bowl combine cream, yogurt, egg and tangerine juice. Add to dry ingredients. Blend well. Turn dough out onto a lightly floured surface. Knead 8 to 10 times. Pat dough into a 9 inch circle. Cut into 8 wedges. Place wedges on a baking sheet lined with parchment paper.
  • Bake at 375 for 12 to 15 minutes. Remove from oven. Place scones on a wire rack to cool.
  • Make Tangerine Glaze.
  • Whisk together all glaze ingredients, drizzle over warm scones.