Total Time
33mins
Prep 15 mins
Cook 18 mins

If serving scones later, glaze just before serving.

Ingredients Nutrition

Directions

  1. In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
  2. Stir to combine. A.
  3. dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
  4. Wash and peel tangerines.
  5. Cut into 1/2-inch pieces, removing seeds and drain well.
  6. Stir into dry mixture.
  7. In small bowl, combine yogurt and eggs whites.
  8. Blend into dry ingredients, dough will be soft.
  9. Flour a cutting board and place dough on board.
  10. Sprinkle top with additional flour and pat out into a 9-inch round.
  11. Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
  12. Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
  13. Cool slightly.
  14. Glaze:
  15. In small bowl, mix confectioners sugar, lemon peel and juice.
  16. Brush glaze on each scone and serve.

Reviews

(1)
Most Helpful

these are very good i added some of the zest to the used some in the glaze instead of lemon and not as much cardomom for me as its pretty stong ,but a little really popped in this recipe i used whole egg in stead of just whites . if you like citrus flavor make these

Dienia B. February 16, 2012

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