Oranges are so overrated. And grapefruits. What’s with the lack of love for all the other citrus out there?! Buddha hands, clementines (my favorite because I can actually peel them), tangerines. As much as I try to stay local, when Florida citrus starts beckoning me this time of year, I can never resist. Hey, at least I’m sticking to the same coast! A trip to Fairway the other day resulted in a bag of tangerines, among other non necessary food splurges (nutella anyone?).
For this month’s Secret Recipe Club I was paired with Christine from A Kitchen’s Hoor. OH MY GOD did I have a lot of recipes to choose from! Breakfast, lunch and dinner from practically every style of food you can imagine! I was super tempted to make her Pumpkin Ale Bread pudding but timing and lack of a dinner crowd foiled my plans. I’ve learned at this point that making a large dessert without guaranteed tasters is never a good idea. No matter how much I tell myself I’ll just try a tiny bite and find someone else to take the rest, I end up with too much of a share. Still looking for something sweet, and seasonal, I was instantly intrigued by Christine’s Cranberry Orange Scones.
It was a chilly morning and I had no intention of going out. I had all the ingredients (I ALWAYS have cranberries in my freezer, in case you were wondering) except the orange. But I did have my Fairway bag of tangerines. Why not tangerines? Every recipe is always orange this or orange that. *Slam fist on counter* I was going to do things differently.
In all honestly, I don’t think the tangerines made a difference, despite my rebellious act. The switch of dried to fresh cranberries did however. Um, in both good and bad ways. The tart flavor of cranberries shone through, as I had hoped, but rather than speckles of red, the cranberries bled a bit to create a purple tint. Once I slathered them with some fresh whipped cream, however, my husband barely noticed.
Cranberry Tangerine Scones (adapted from A Kitchen Hoor) Makes 16
- 1 t tangerine zest
- 1 1/2 fresh cranberries
- 1/2 c sugar
- 2 c unbleached flour
- 1 c whole wheat flour
- 4 tsp baking soda
- 1 t salt
- 6 tbsp butter, softened
- 3/4 c nonfat yogurt
- 1 large egg
- 2 tbsp heavy cream
Preheat oven to 350°F. In a food processor pulse cranberries and tangerine zest until mixed but still very chunky. Set aside.
In the bowl of a standing mixer stir together sugar, flours, baking soda and salt. Add butter, yogurt, egg and cream and mix on medium speed until just blended. Stir in cranberry mixture by hand.
Drop heaping tablespoons of batter onto a parchment lined baking sheet. Flatten scones slightly. Bake for 15 minutes or until tops are golden brown. Serve with generous serving of fresh whipped cream and black tea.
- Lemon-Cran Scones (tallgreeneblonde.com)
- Cranberry Orange Tort (goodmorninggloucester.wordpress.com)
- Biscotti, two ways. (sweetvirg.wordpress.com)
- Fresh Cranberry Chocolate Chip Scones! (locallovesnanaimo.com)
- Cranberry and Orange Torte (tangerineandchartreuse.wordpress.com)
- Cranberry Sour Cream Muffins (pixelbaking.wordpress.com)
- Lime, Ginger, and Cranberry Sauce (airrunn.wordpress.com)