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Tangerine Pecan Scones

2 cups unbleached, all-purpose four
1/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, frozen and cut into chunks
1/3 cup Tangerine peel, with all white pith strands removed (2-3 Tangerines)
3/4 cup coarsely chopped pecans
3/4 cup buttermilk
1 egg yolk

Preheat oven to 400 degrees. Combine the flour, sugar, baking powder, baking soda, salt and butter in a meduim size bowl. Mix (by hand or in a food processor) until the mixtrue resembles a coarse meal.

Thoroughly wash the tangerines, peel and dice into 1/4-inch pieces. (Save the fruit to enjoy later.) Toss the peel and pecans with the flour mixture. Add the buttermilk and mix until the dough is stiff enough to handle.

Turn out onto a well-floured board and knead gently until smooth, about 1 minute. Roll or pat the dough out until it is about 3/4-inch thick. Cut with a 3-inch biscuit cutter dipped in flour (a drinking glass works well, too.) Place scones on a greased baking sheet approx. 1 inch apart. Roll out and cut again until all dough is used.

Brush tops with egg wash made of 1 egg yolk and 1 tsp water. Bake for 15 to 20 minutes, until golden brown.

Makes 1 dozen 3-inch scones.

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