citrusy scones

meyer lemons, mineolas, tangelos, blood oranges popping up in the market is a sure sign that spring is on its way to new england. soon enough we will begin to see the first signs of spring in our own backyards; true story, as i am writing this it is the first day of spring and what do you know it just starting snowing- weather in new england is fickle, one day it will be a bright warm sunnyy 65* degree day everyone is excited you leave your coat at home, boots in the closet and the next day you have 5 inches of slushy snow on the ground and you are digging your boots out once again. mother nature is such a tease this time of year.

i was picking up a few things at the store and scored a bag of meyer lemons - i was so excited, okay maybe a little too excited about my unexpected find. what better way to invite spring in than to whip up a batch of citrusy scones. i had a blood orange rambling away in my fridge bin every time i opened the drawer- what can i say, they belonged together.

deep burgundy, pink in color the blood orange would be my best friend if i was an orange. the meyer lemon a bit sweet and tangy- yeah its pretty sassy. folded into a dough speckled with zest; beautiful.

this dough comes together pretty quickly- perfect for brunch or afternoon tea with your gram; okay i did just sound like i am 80 years old, but tea with your gram is pretty cool in my book

baked until golden brown- perfect drizzled with orange blossom honey and served with tea. 

citrusy scones

makes 8 generous scones

you will need:

• 1 cup AP white flour
• 1 1/2 cups whole wheat pastry flour (sub in AP flour or whole wheat flour) 
• 1/2 cup butter
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• zest of 1 meyer lemon
• zest of 1 blood orange
• 1 or 2 meyer lemon segmented and seeded (i used one)
• 1 blood orange segmented
• 1/2 cup plain soy yogurt
• 1/2 cup almond milk plus a bit more for brushing
• demera sugar for dusting

assembly:

• preheat the oven to 400*
• measure out flours and combine with sugar, baking powder & salt in a medium bowl. using 2 knives or a pastry cutter blend butter into flour until small pea size clumps form
• make a well in the center of the mix. add segmented oranges and lemons
• in a small bowl whisk yogurt and almond milk until smooth. dump into flour well
• mix flour and yogurt mixture with a soft hand until flour is moistened
• turn out onto a well floured surface
• knead dough by folding the sides into itself. like folding a letter
• on a parchment lined baking pan form dough into a round disc
• brush with almond milk and dust with demera sugar
• cut into wedges prior to baking
• bake for 20-25 minutes until center is baked through

best served warm. store in the fridge and reheat in a microwave for 15 seconds or warm up in a toaster oven.

enjoy!

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