To Try Tuesday - Calamansi-Ginger Scones

 

It is that time of the week again where I need to glance through my To Try recipes and choose something to make.  The problem is the list just keeps growing and I don't think there are enough days in the week to try them all.  This week I chose a scone recipe that I had printed out from Epicurious.  It is funny though how the recipe I printed out isn't exactly what I ended up making.  Originally this recipe was a Meyer Lemon and Dried Blueberry Scone, which I will be making and blogging about this weekend.  However, I had signed up to do a baking class last weekend at KCC, and I had about 30 minutes to spare before class, so I wandered around the Farmers' Market.  I saw some wonderful little calamansi and they were calling my name.


Calamansi (also known as calamondin) is a small citrus fruit that resembles a lime, but it is orange inside. I always thought they were a fruit from the Philippines, but according to Wikipedia they are actually a hybrid, possibly being a cross between a mandarin orange or tangerine and a kumquat. I was surprised that something so small could have such large seeds.  Mine had four seeds in each (and a few smaller pieces that looked somewhat like a seed) and they were as large as a lemon seed.  Also be warned to watch out for your knuckles when you are zesting them - there isn't much to grab on to when you are running that microplane across the peel.  To me they taste like a lime that has a hint of mandarin orange.

I was very pleased with the end result.  I barely let them cool before I glazed one so I could bite into the yumminess.  They are so tender, with just a hint of spice from the ginger and tartness from the calamansi juice, and I just loved the sweet-tart glaze on top.  Buttermilk helps to produce a softer texture in baked goods, and it definitely worked its' magic here.  I doubt these are going to last long around here.

Calamansi-Ginger Scones

(Printer Friendly Recipe)

Ingredients

• 3 cups self-rising flour 
• ½ cup plus 1 1/2 tablespoons sugar   
• ¾ cup (11/2 sticks) chilled unsalted butter, cut into ½-inch cubes 
• 1 cup plus 1 tablespoon buttermilk 
• 1 ½ tablespoons calamansi zest
• 2 tablespoon crystallized ginger, finely minced
• 3 tablespoon calamansi juice, divided
• ½ cup of powdered sugar, sifted.

Preparation

1. Position rack in top third of oven and preheat to 425°F. 
2. Line large baking sheet with a Silpat or parchment paper.
3. Whisk self-rising flour and 1/2 cup sugar in large bowl. 
4. Using fingertips, rub in chilled butter until pieces are size of small peas. 
5. Mix 1 cup buttermilk,  1 tablespoon calamansi juice, and calamansi zest in glass measuring cup.
6. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated).
7. Transfer dough to lightly floured work surface and gather together. 
8. Knead dough briefly, about 5 turns. 
9. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.
10. Transfer scones to prepared baking sheet, spacing 1 inch apart. 
11. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. 
12. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes (watch them because mine were done in about 18 minutes).
13. Allow to cool.
14. While scones are cooling make glaze by combing powdered sugar and remaining 2 tablespoons of calamansi juice. Brush over scones with a pastry brush.

Makes 12 scones.

Recipes adapted from this recipe at Epicurious.com