-
1
Preheat oven to 400u00b0F. and line a large baking sheet with parchment paper. With a fine Micro plane remove the zest from tangerines, reserving tangerines for use in icing. Combine all four ingredients for the icing and set aside to glaze the scones once cooked and cooled.
-
2
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl. **(Bakers Note: run the processor a bit longer until the true coarse meal looking)
-
3
In a small bowl toss together cranberries and stir into flour mixture. If using dried fruit, add to flour mixture.
-
4
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
-
5
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 10 inches in diameter) and with a knife cut into 16 wedges, dusting the knife with flour in between segmented cuts. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 15-18 minutes. Allow scones to cool on baking sheet 10 minutes., or until pale golden brown. Place scones on cooling rack to finish cooling, approximately 45 minutes to 1 hour.
-
6
Allow the scones to cool completely and drizzle in a zig-zag pattern across scones. You may also finish the scones with a white or colored sanding sugar
-
7
Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
