INGREDIENTS
2 cups unbleached, all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen and cut into chunks
1/3 cup Hale tangerine peel, with all white pith strands removed (2 to 3 tangerines)
¾ cup coarsely chopped pecans
¾ 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 ¼ 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 out onto a well floured board and knead gently until smooth, about 1 minute. Roll or pat the dough out to ¾ 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.
YIELD: 1 dozen 3-inch scones
Preparation time: 40 minutes