Wednesday, March 6, 2013
I have never been so excited about fruit as I've been with these tangerines and the oranges we had before them. One of our local farms bought an citrus farm in Florida and has been taking orders for fresh tangerines, oranges, and grapefruit. I haven't had the grapefruit yet, but hope to. The oranges and these tangerines are the most flavorful, sweet, colorful, and juicy citrus I've ever had in my life. They are absolutely amazing. Just what the body needs in the dark of winter. While we've been eating these up, they come in 10-lb bags, so we have a lot! I used just one of them to make these scones one Sunday morning. They were delicious - full of tropical flavors and a nice treat with our morning cup of coffee.
1 cup unbleached all-purpose flour
1/2 cup spelt flour (you could also use whole wheat or more white)
1/2 cup shredded unsweetened coconut
1/4 teaspoon fine sea salt
1/3 cup sugar, preferably unbleached
1-1/2 tablespoons baking powder
1/3 cup cold unrefined coconut oil (I put it in the freezer for about 20 minutes)
zest of 1 tangerine
1 teaspoon coconut extract (or vanilla)
3/4 cup milk (I used whole)
for the glaze and topping:
about 2 teaspoons fresh tangerine juice
about 2 tablespoons icing sugar
1 tablespoon shredded unsweetened coconut, lightly toasted
Preheat the oven to 400 degrees.
Whisk together the dry ingredients (flour through baking powder) in a large bowl. Cut in the solid/cold coconut oil using a pastry blender or your fingers until it resembles coarse meal. Stir in the zest, extract and milk until just combined.
Form the dough into a relatively even disc about 1/2-inch thick. Place on a piece of parchment paper. Cut diagonally into eight pieces and move them slightly apart so they aren't touching (as in the top photo). Bake until lightly golden and an inserted toothpick comes out cleanly, about 18-20 minutes.
Make the glaze by mixing the tangerine juice and icing sugar, adding more as needed, until you get the right consistency. Lightly brush onto cooled scones (if you can wait that long) and top with the toasted coconut.
What was I cooking one year ago?: Mexican macaroni and cheese
Two years ago?: vanilla Chai tea
Three?: jasmine rice pudding