ClemenGold® Buttermilk Scones with ClemenGold® Jam
Prep time: 30 minutes
Cooking time: 40minutes
8 peeled (700g) ClemenGold® mandarins
100g caster sugar
1 LemonGold® seedless lemon, juiced
450g self-raising flour
85g caster sugar
1 ClemenGold® mandarin zest
1/2 tsp baking powder
1 medium egg
1 egg, beaten
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.