Ingredients
2-1/4 cups all-purpose flour1/4 cup plus 1 tablespoon sugar, divided 4 teaspoons grated orange zest2 teaspoons grated lemon zest1-1/2 teaspoons grated lime zest3 teaspoons baking powder1/2 teaspoon salt6 tablespoons cold butter, cubed1 large egg, room temperature1/4 cup orange juice1/4 cup buttermilk1 tablespoon butter, meltedGLAZE:1/4 cup confectioners’ sugar1-1/2 teaspoons grated lime zest1 tablespoon lime juice1 tablespoon orange juice
Preparation
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.
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.
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.
