Mandarin Vanilla Bean Scones

Scones have not escaped my desire to use winter’s citrus in EVERYTHING. How could they? Scones are my favorite. I just love scones.

Not to mention my very pregnant self loves baked goods of any kind, and these can be consumed as a dessert, snack, or breakfast. That is my kind of baked good.

These scones are so very tender on the inside, with a nice, crisp outer and a tangy glaze on top, made with fresh mandarin juice.

I added a bit of spelt to the flour mixture because I love the wholesomeness it adds. You could use all-purpose flour for all 3 cups needed, but do add the spelt if you have it.

These scones are slightly sweet on their own, but most of the sweetness comes from the simple mandarin glaze on top. If you wanted, you could even add a little mandarin zest to the glaze for an extra pop of orange flavor.

More Scones:

Strawberries & Cream Scones

Spelt & Currant Scones

Cranberry Coconut Chia Scones{GF}

Dark Chocolate Chunk & Pistachio Scones{GF}

Irish Fruit & Oatmeal Scones

Mandarin Vanilla Bean Scones

 

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Serves: 12 Scones

Ingredients

• 2 C. All-purpose Flour
• 1 C. Spelt Flour
• 4 t. Baking Powder
• 6 T. Sugar
• Seeds of ½ Vanilla Bean, scraped from pod
• Zest of 2 Mandarin Oranges(or Clementines)
• 6 T. Cold Butter, cut into cubes
• 1 C. Heavy Cream
• 1 t. Vanilla
• ⅓ C. Mandarin Orange Juice
• 1 C. Powdered Sugar(for glaze)
• Juiced of 1 Mandarin Orange(for glaze)

Instructions

1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
2. Combine the all-purpose flour, spelt flour, baking powder, sugar, vanilla bean seeds, and orange zest in a mixing bowl with a whisk. Add the cold butter cubes and cut them into the dry ingredients until they resemble coarse crumbs.
3. Make a well in the center of the mixture and pour in the cream, vanilla, and orange juice. Mix together until a dough forms, taking care not to over mix.
4. Place dough on a lightly floured surface and press into a round that is about 1" to 1½" thick. Cut into 12 wedges.
5. Place wedges on prepared baking sheets, 2" apart, and bake in preheated oven for 5 minutes. Reduce the heat to 350 degrees cook for an additional 8-10 minutes, or until golden brown on the top and sides. Remove and cool on a wire rack.
6. Place the powdered sugar in a bowl and slowly stir in orange juice to make a smooth glaze. Use more or less juice to achieve desired thickness of glaze.
7. Drizzle glaze over cooled scones.

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