Clementine Cranberry Scones

10 clementines oranges

1/2 cup (1 stick) butter, room temperature

1 cup and 1/4 cups sugar, divided

2 tablespoons vanilla extract

2 eggs

2 cups all-purpose flour

1 cup dried cranberries

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup heavy cream or ¾ cup buttermilk for a lighter version


Preheat oven to 350 °F.  Butter and flour a 5×9-inch loaf pan.

Zest 6 of the clementines.  Cut the pith(white layer) from 2 of these zested clementines and cut the fruit along the membrane to collect the segments, discarding any seeds.  Squeeze the Juice from the remaining 4 zested clementines, along with the 4 unzested clementines.

Beat together zest, butter, 1 cup of the sugar, and the vanilla extract in a mixer with medium speed until well combined and butter is pale and fluffy.  With the mixer running, add in the eggs, one at a time.

Whisk together the flour, dried cranberries, baking powder, baking soda, and salt.  Add half of this mixture to the butter and eggs and beat on low speed until just combined.  Pour in the heavy cream or buttermilk and 1/4 cup clementine juice mixing to combine. Add the remaining dry ingredients.

Fold the clementine segments into the batter and pour into the prepared pan.  Gently smooth the top using a spatula.

Bake for 50 minutes, or until a tester comes out clean.  Halfway through baking, tent aluminum foil over the top of the pan to prevent the bread from darkening too much.

Bring remaining clementine juice (~1/2 cup) and 1/4 cup sugar to a boil in a small saucepan over medium heat.  Reduce heat and simmer for 3 minutes.

Remove the bread from the oven, poke the top all over with a knife or fork and brush with half of the clementine syrup.  Transfer the pan to a wire rack and allow to cool for 15 minutes.  Invert the pan to remove the bread and cool completely.  Once cool, brush the remaining clementine syrup on the sides and top of the bread.

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