Tangelo-Blueberry Scones: Happy First Anniversary William and Kate!

Where were you April 29th, 2011 in the wee hours of the morning? If you were like me, you had set your alarm for 4 o'clock in the morning so as not to miss any of the Royal Wedding festivities and were enjoying your homemade scones, especially prepared for the occasion.

Source: Hello Magazine

There is something about royalty that is fascinating. All of the tradition, history and grandeur. Perhaps is was the fairytales as a child? My mother's generation had Princess Grace and Prince Rainier and now we have Duchess Kate and Prince William.

Source: TIME

And what a couple they are. They have a genuine and beautiful romance and who doesn't love that a common girl can become a future queen? But most of all, they've got class- something lacking from most celebrities in the media.

Source: The Telegraph

So in honor of the first anniversary of the royal couple, I have baked delicious Tangelo-Blueberry Scones to enjoy while my tush is glued to the couch watching all of the celebratory programing on BBC America. Here's to you, William and Kate!

I love scones. I'm not a big sweets person so this is the perfect treat for me. They're buttery, slightly sweet and have a nice crumble when you bite into them. They make a great breakfast treat or a snack with your afternoon coffee. And the ingredients are so simple. I always love a blueberry scone and thought that the sweet and zesty flavor of the tangelo would compliment it nicely. Do you ever eat tangelos? They're a cross between a tangerine and a grapefruit and they're my favorite.

To start, you stir up all the dry ingredients for the recipe and rub in two sticks of cubed butter (yes, that's why they're so good!) until a coarse crumb forms. 

My crumb was really not fine enough, it needs to be finer than when you are making a pie crust. I think it helps the dough come together better, since there isn't much liquid.

Next, you stir in the buttermilk and the flavorful fruity additions. I didn't have buttermilk, so I made my own, a little trick I picked up from this post from Yes, I Want Cake (great blog!). Simply put 1 T vinegar into a measuring cup and fill it with milk up to the 1C line. Let site for 5 minutes and you've got buttermilk! Great money-saving tip!

 Now you separate the dough into two discs and cut out the scones! Then they get brushed with a beaten egg and get sprinkled with sanding sugar. I used this big, coarse sugar because I like the crunch it gives them.

As quickly as you got them into the oven they are ready to eat. They're best served warm with a nice cup of tea!

So let's all raise a cup of tea to the Royal Couple! Congrats!

Tangelo-Blueberry Scones

Adapted from Bon Appetit Clementine Scones

• 3 1/2 C flour
• 1/2 C sugar
• 3 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 C chilled, unsalted butter, cut into 1/2" cubes
• 3/4 C buttermilk (or pour 1 tbs vinegar into measuring cup, fill up to 1 C with milk, let stand 5 min to make your own, then use amount needed)
• 2 tbs tangelo zest (5-6 tangelos)
• 1 C blueberries
• 1 large egg, beaten for wash
• Coarse sanding sugar

1. Preheat oven to 375 degrees. Mix dry ingredients in mixing bowl. Rub the butter into the dry ingredients using your fingers until a coarse crumb forms. 
2. Mix zest into buttermilk. Add buttermilk and blueberries to bowl. Toss until moistened.
3. Form dough into ball and separate into two halves. Form each half into a 3/4" thick round and cut into 8 (or 6) wedges. 
4. Brush each wedge with the egg wash and sprinkle with sugar.
5. Bake for 15 min until tester comes out clean. 

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