Name: Triple Citrus Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Europe, British
Ingredients: 2-1/4 cups all-purpose flour; 1/4 cup plus 1 tablespoon sugar, divided; 4 teaspoons grated orange zest; 2 teaspoons grated lemon zest; 1-1/2 teaspoons grated lime zest; 3 teaspoons baking powder; 1/2 teaspoon salt; 6 tablespoons cold butter, cubed; 1 large egg, room temperature; 1/4 cup orange juice; 1/4 cup buttermilk; 1 tablespoon butter, melted; GLAZE:; 1/4 cup confectioners' sugar; 1-1/2 teaspoons grated lime zest; 1 tablespoon lime juice; 1 tablespoon orange juice

I love the bright and buttery flavor of these tender scones with glaze that soaks in. Serve them with a yummy jam, or try them as a base for strawberry shortcake. —Angela LeMoine, Howell, New Jersey

Ingredients

2-1/4 cups all-purpose flour

1/4 cup plus 1 tablespoon sugar, divided

4 teaspoons grated orange zest

2 teaspoons grated lemon zest

1-1/2 teaspoons grated lime zest

3 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold butter, cubed

1 large egg, room temperature

1/4 cup orange juice

1/4 cup buttermilk

1 tablespoon butter, melted

GLAZE:

1/4 cup confectioners' sugar

1-1/2 teaspoons grated lime zest

1 tablespoon lime juice

1 tablespoon orange juice

Instructions

1 Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zests, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened.

2 Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar.

3 Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.