Sweet clementine scones

This recipe produces flaky layered scones with a delicate hint of mandarin and spice. The secret to ‘light’ scones is to work quickly and handle the dough as little as possible

  • 30 mins cooking
  • Makes 8
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  • 2 tablespoon mandarin zest (4-5 mandarins)
  • 1/3 cup mandarin juice (4-5 mandarins)
  • 1/3 cup dried cranberries, chopped
  • 1 to 1 1/4 cups milk
  • 3 cup self-raising flour
  • 3 tablespoon brown sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon baking powder
  • 75 gram very cold butter – place in the freezer to chill


  • 1
    Preheat the oven to 210°C.
  • 2
    Place the mandarin zest, juice and chopped cranberries in a small saucepan and heat gently just to soften the cranberries. Pour into a measuring jug and add milk to bring it to 1 cups of liquid.
  • 3
    Place the flour, sugar, spices and baking powder in the bowl and mix. Grate in the chilled butter and mix gently with a knife.
  • 4
    Stir in the liquid to form a dough, turn onto a lightly floured bench and knead gently about 10 times, or just until the dough holds together.
  • 5
    On a floured surface, roll or pat the dough into a rectangle. With the short side nearest you, fold the dough into thirds (like you would fold a towel) by pulling the bottom third up over the centre then pulling the top third over the middle.
  • 6
    Turn the dough so the short side faces you, roll or pat into a rectangle once more and fold again. Turn and repeat the roll and fold one last time.
  • 7
    Roll or pat the dough to 1-1½ cm thickness and use a knife or cutter to cut into scones.
  • 8
    Place on a cold baking tray and bake in the preheated oven 12-14 minutes or until risen and lightly browned. Serve warm with lots of butter.


  • Makes 8-12 scones depending on size. - PER SERVE: Energy: 232kcal, 973kj Protein: 5.4g Fat: 6.6g Saturated fat: 2.9g Cholesterol: 12.2mg Carbohydrate: 36.6g Fibre: 1.9g Sodium: 356mg