Citrus at its best!

ClemenGold<sup>®</sup> Buttermilk Scones with ClemenGold<sup>®</sup> Jam

ClemenGold® Buttermilk Scones with ClemenGold® Jam

For me, this recipe really showcases ClemenGold® mandarins in all their glory.

The subtle mandarin notes throughout the scone and the sweet vibrant ClemenGold® mandarin jam spooned on top is like a jewel in a crown.

ClemenGold® mandarin juice & zest brings a natural sweetness to all your baked goods and for me these scones are the only way to start your day.

Recipe developed by @chefshanesmith

Prep time: 30 minutes

Cooking time: 40minutes

Serves: 8

Ingredients

Jam

  • 8 peeled (700g) ClemenGold® mandarins
  • 100g caster sugar
  • 1 LemonGold® seedless lemon, juiced

Scones

  • 450g self-raising flour
  • 85g caster sugar
  • 1 ClemenGold® mandarin zest
  • pinch salt
  • 1/2 tsp baking powder
  • 120g butter
  • 1 medium egg
  • 220ml buttermilk

Egg wash

  • 1 egg, beaten

Method

  • For the jam, peel your ClemenGold® mandarins and pop them whole into a food processor and blitz until smooth.
  • Place this liquid into a large pot with the sugar and LemonGold® seedless lemon juice and gently heat until the sugar is dissolved.
  • Once dissolved, turn up the heat and cook for a further 40-50 minutes until thick and glossy.
  • Remove and either pop into sterilised jam jars or a container for use later.
  • For the ClemenGold® mandarin scones, pre-heat your oven to 180C/160C Fan/ Gas 4/350F
  • Into your mixing bowl, fitted with the paddle attachment, add the flour, sugar, baking powder and salt. Mix.
  • To this add the butter and mix slowly until you are left with a texture that resembles fine breadcrumbs.
  • Add the egg, ClemenGold® mandarin zest and buttermilk, mix.
  • Once a soft dough is reached, turn out onto a floured work surface. Try not to over mix at this point.
  • Roll out so the mix is roughly 2 inches thick.
  • Dip a 6cm round scone cutter in flour and cut out 8-9 scones trying to use as much of the dough as possible.
  • Place these scones on a lined baking tray and egg wash the top.
  • Pop into the preheated oven and bake for 20-25 minutes.
  • Once baked, pop onto a wire rack and allow to cool.
  • To serve, cut the scone in half and top with either greek yoghurt or cream and finish with a big spoon on ClemenGold® mandarin jam & enjoy.