Scones:
All Purpose Flour: 1 and ¾ cup (220 grams)
Light brown sugar: 3 tablespoons (38 grams)
Baking powder: 1 teaspoon (4 grams)
Baking soda: ¼ teaspoon (1 gram)
Salt: ½ teaspoon (3 grams)
Salted butter: 6 tablespoons (85 grams)
Whole milk: ½ cup (120 grams)
Chopped mandarins: ½ cup (75 grams)
Mandarin Glaze:
Powdered sugar: 1 cup (120 grams)
Mandarin zest: 1 teaspoon (2 grams)
Freshly squeezed mandarin juice: 3-4 tablespoons (45-60 grams)
Preheat oven to 425°F (218°C) and freeze your butter, ideally overnight but can also be for a few hours.
Zest about two mandarin oranges and set aside for the glaze. Then peel the skin off the mandarins and slice into small pieces
In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
Next add the milk and mandarin oranges pieces. Using a cheese grater, I grated the frozen butter into the batter.
Gently stir this mixture until all the flour is incorporated. Chill the dough in the freezer for 30 minutes.
Once the dough was chilled, I sprinkled flour over a flat surface and shaped the dough into one large ball. Then cut the dough into 8 triangle-ish pieces.
On a parchment lined baking sheet, bake for 15 to 17 minutes.
For the glaze, freshly squeeze 3-4 tablespoons of mandarin juice. Then combine the powdered sugar, juice, and zest into one bowl. I added in the juice one tablespoon at a time until I got the consistency I wanted.
Once the scones are done baking, let them cool for 30 minutes, then dip them into the glaze.
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