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Published January 10, 2012, 11:30 PM

Doeden: Clementines are the stars in sweet, delicious scones

For days, I’ve been making trips into the chilly garage to replenish the bowl of clementines that has been decorating my dining table. Before Christmas I decided a small mesh-covered crate of the juicy fruit just wouldn’t be enough for my clementine-loving family.

For days, I’ve been making trips into the chilly garage to replenish the bowl of clementines that has been decorating my dining table.

Before Christmas I decided a small mesh-covered crate of the juicy fruit just wouldn’t be enough for my clementine-loving family. I bought a case. It must have been 25 pounds. In just two weeks, I can see the bottom of the cardboard box.

When I first started buying easy-to-peel clementines, close to 15 years ago, only those grown in Spain were available in local stores. Now, as America has fallen in love with the darling little clementine, farmers in California have started growing this fruit that looks like a miniature orange.

Along with the Satsuma and tangerine, clementines are members of the mandarin family. When you are lucky, the clementines you bring home from the store will have a perfect balance of sweetness and acidity and will be heavy with juice, not a seed in sight.

Clementines are an easy-to-eat snack packed with the

vitamin C we all can use this time of year. They also are a versatile fruit in the kitchen. Add a splash of the juice to a glass of sparkling water or a cup of hot tea, or use it to marinate chicken. Stir the segments into a wild rice salad or toss them into a bowl of fresh greens and use some of their juice in the vinaigrette.

Or make scones.

I pulled out my tried and true recipe, the one that produces rich, slightly sweet and very tender scones with butter and cream. Using my kitchen scale, I weighed out half a pound of clementines. In no time, I had created aromatic scones that seemed to demand a cup of tea and a comfortable chair.

The outer skin, or zest, of clementines is full of volatile aromatic oils that contain floral notes with mild hints of spice and herbs and fresh pineapple. When grated, the zest gives the scones the fragrance and flavor of the best orange marmalade, without the sticky sweetness. When the bright zest combines with the slightly acidic juice from the citrus fruit, Clementine Cream Scones offer a detectable whiff of an orange blossom as you lift them to your mouth.

A generous dusting of sugar over the top of each scone produces a shell that crackles with each bite. Chopped dried apricots and chunks of toasted nuts add delicate sweet and earthy flavor as well as texture.

I’ve kept the little darlings in the garage for a couple of weeks, where the temperature has stayed between 40 and 45 degrees. They are still firm and heavy, their skin has remained smooth, they have a heavenly scent and they are brimming with juice. Clementines can be kept at room temperature for about a week and up to two weeks in the refrigerator.

You won’t need a case of clementines to make Clementine Cream Scones – just three or four, depending on their size. But you will want to have plenty of these cute little oranges on hand for your family to grab on the go – whether out of a bowl on the table, a drawer in the refrigerator or from a big box in a chilly garage.


Sue Doeden is a food writer and photographer from Bemidji, Minn., and a former Fargo resident. Her columns are published in 10 Forum Communications newspapers.

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