Best 2 Tangerine Chip Tea Scones Recipes

**Tangerine Chip Tea Scones: A Delightful Citrus Twist to Your Afternoon Tea Ritual**

Indulge in the tantalizing aroma and delightful taste of Tangerine Chip Tea Scones, a culinary masterpiece that elevates your afternoon tea experience to new heights. These delectable scones, infused with the vibrant essence of tangerine and the soothing notes of tea, offer a perfect balance of flavors and textures. With three irresistible variations to choose from, each recipe promises a unique taste journey.

The **Classic Tangerine Chip Tea Scones** capture the essence of simplicity with a burst of citrusy goodness. The **Earl Grey Tangerine Chip Tea Scones** introduce a touch of sophistication with the addition of fragrant Earl Grey tea, while the **Lemon Poppy Seed Tangerine Chip Tea Scones** add a delightful crunch and a hint of tanginess.

These scones are not only a treat for your taste buds but also a visual delight. Their golden-brown exterior, studded with vibrant tangerine chips, beckons you to take a bite. As you savor each bite, the tender, flaky layers dissolve in your mouth, leaving a lingering taste of citrus and tea.

Whether you prefer your scones plain or adorned with a dollop of clotted cream and a drizzle of honey, these Tangerine Chip Tea Scones are sure to become a staple in your teatime repertoire. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to a world of citrusy delights.

Let's cook with our recipes!

CRANBERRY-TANGERINE SCONES

Cranberry-Tangerine Scones image

Categories Bread Berry Citrus Breakfast Brunch Bake Cranberry Winter Tangerine Bon Appétit

Yield Makes 8

Number Of Ingredients 12

Ingredients

2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/4 cup crème fraîche or sour cream
3 tablespoons fresh tangerine juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*

Steps:

Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

CRANBERRY-TANGERINE SCONES

Cranberry-Tangerine Scones image

Yes, they're lumpy, bumpy and misshapen. But dang! These things are good. As scones go, they're very tender and flaky - not dry at all. The tangerine glaze highlights the bright citrus zest along with the wonderful dried cranberries tucked throughout these bad boys.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

Ingredients

Scones
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
5 tablespoons unsalted butter
2 tablespoons vegetable shortening
3/4 cup heavy cream
1 egg
1 tablespoon tangerine zest (from approx. two small tangerines)
3/4 cup dried cranberries
Glaze
2/3 cup powdered sugar
2 tablespoons fresh-squeezed tangerine juice (use the tangerines you zested)

Steps:

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together the flour, baking powder, salt, and sugar.
Cut the butter into small pieces and add, along with the shortening, to the flour mixture.
Using two butter knives, a pastry blender or (my favorite) your hands, work the butter and shortening into the flour mixture until the mixture resemble coarse crumbs.
In a small bowl, beat the egg and then mix in the heavy cream and tangerine zest.
Create a well in the dry mixture, then pour the cream mixture in.
Mix just until the dough starts to stick together. I try to work it as little as possible after this point.
Turn the scone dough out onto a floured board, and gently knead it together enough to form one cohesive chunk of dough.
Work the dough into a round disc shape about 3/4 inch thick.
Cut the disc into 8 wedges.
Place the wedges on an ungreased cookie sheet.
Bake for 15 - 17 minutes or until the scones just begin to brown.
Pull from the oven and let rest on the cookie sheet for about 5 minutes, then carefully transfer to a wire rack. Allow to cool about 10 minutes.
Make the glaze! In a small bowl, whisk together the powdered sugar and tangerine juice.
Using a spoon, drizzle the glaze over the scones. Let cool and serve.

Tips:

Use fresh tangerines for the best flavor. If you don't have fresh tangerines, you can use frozen or canned tangerines, but the flavor will not be as good.
Be sure to zest the tangerines before you juice them. The zest adds a lot of flavor to the scones.
Don't overmix the dough. Overmixing will make the scones tough.
Roll out the dough to a thickness of about 1/2 inch. If you roll it out too thin, the scones will be dry.
Cut the scones into triangles or squares. You can also use a biscuit cutter to cut out the scones.
Bake the scones in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are golden brown.
Serve the scones warm with butter, jam, or clotted cream.

Conclusion:

These tangerine chip tea scones are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or afternoon tea. The scones are light and fluffy, with a burst of citrus flavor from the tangerines. The tea chips add a subtle crunch and a touch of sweetness. These scones are sure to be a hit with everyone who tries them.