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Satsuma Scone



For scone

2 cups of all-purpose flour & more for surface
1 cup of satsuma pieces
6 tbsp. of granulated sugar
2 1/2 tsp. of baking powder
1/2 tsp. of salt
zest of 2 satsumas
1/2 cup of unsalted butter, cold
1/2 cup of heavy cream
1 large egg
1 tsp. of vanilla extract

For glaze

1 cup of confectioners sugar
3 tbsp. of satsuma juice
1/2 vanilla bean, scraped


Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Whisk together the flour, sugar, baking powder, satsuma zest, and salt. Using a grater, grate unsalted butter into the flour mixture. With your hands, blend the butter into the flour. The mixture should have a crumble consistency.

Step 2

In a separate bowl, whisk together the egg, heavy cream, and vanilla extract. Pour liquid mixture into flour mixture and stir together until combined.

Step 3

Fold in the satsuma pieces into the dough and form into a ball. Sprinkle flour over the surface of the dough and cutting board. Roll the dough out until an 8″ disk has formed. Cut in to 6 or 8 wedges and place on parchment lined baking sheet.

Step 4

Bake for 20 to 25 minutes or until lightly golden.

Step 5

For Topping: In a small bowl whish together confectioners sugar, satsuma juice, and vanilla beans. Drizzle the glaze on top of the cooled scones.