INGREDIENTS
2 cups unbleached, all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, frozen and cut into chunks
1/3 cup tangerine peel, with all white pith strands removed (2 to 3 tangerines)
3/4 cup coarsely chopped pecans
3/4 cup buttermilk
1 egg yolk
PREPARATION
Preheat oven to 400 degrees
In the bowl of a food processor or by hand, combine the flour, sugar, baking powder, baking soda, salt and butter. Process until the mixture resembles a coarse meal. Transfer to a bowl. Dice the tangerine peel into 1/4-inch pieces. Add the peel and pecans to the mixture. Add the buttermilk and mix well, until the dough is stiff enough to handle. Turn onto a well floured board and knead gently until smooth, about 1 minute. Roll or pat the dough out to 3/4 inch thickness. Cut with a 3 inch biscuit cutter or drinking glass dipped in flour. Arrange scones on greased baking sheet 1 inch apart. Re-form dough scraps into a ball, roll out and cut again until all dough is used. Brush tops with egg wash made of 1 egg yolk beaten with 1 teaspoon water. Bake for 15 to 20 minutes, until golden brown.
Makes 1 dozen 3-inch scones.
Preparation time: 40 minutes