Tangerine Nutmeg Scones

This Christmas my family and I decided to switch things. I was so excited to experiment in the kitchen. Christmas morning we had scones with citrus zest and nutmeg! A perfect holiday combination!

My fantastic Greek grandma, Aiya and my sister drove up to my parents house from southern California. In traditional grandma fashion she had bags of treats along with her! My favorite treat of all was a giant bowl of tangerines fresh from her trees! 

The idea for nutmeg scones with tangerine zest was inspired by the beautiful citrus that she brought from her trees! There was so much thought into such a simple gift. Truly the holidays are for family and friends and spending time together. We opened a few gifts while drinking from our Nespresso machine and munching on scones by the fire! Talk about a great Christmas morning!


Tangerine Nutmeg Scones: Preheat the oven to 350 ° Fahrenheit 

In a mixing bowl mix together the flour, sugar, salt, baking powder and nutmeg

Zest the tangerines and add the zest into the mixture

Next crack the egg and incorporate it into the dry mixture

Next, using clean hands, gently mix the cold butter (cut into tablespoon pieces) into the flour mixture until crumbs start to form

Take the crumble dough and place it on a floured surface and knead for 3 folds

*make sure you don't over knead it, over kneading will result in chewy biscuits

Cut the biscuits into triangles and place on a greased baking sheet and gently using your hand or a pastry brush, stroke on a light layer of milk and sprinkle with sugar then place in the oven to bake 

- 2 cups of all purpose flour

- 1 large egg

- 2 tablespoons sugar

- 2/3 cup of milk (preferably whole or cream)

- 1/2 teaspoon nutmeg

- 1 tablespoon baking powder

- 1/4 teaspoon salt

- 5 tablespoons of cold butter

- zest from 3 tangerines

 

 

 

 

Bake the flakey tangerine nutmeg biscuits for 20 minutes until they are golden brown on the top!