| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 10g | 6g | 26g |
| sugars | fibre | protein | salt |
| 10g | 1g | 4g | 0.28g |
There’s something about the way the flavors meld together in this Satsuma and Cinnamon Scones recipe that makes it truly special. As someone who grew up surrounded by vast fields and fresh produce in Nebraska, I’m always drawn to recipes that reflect the essence of farm-to-table cooking. The aroma of cinnamon and the freshness of satsumas remind me of the seasonal transitions back home, where we often used the freshest fruits to create heartwarming dishes.
### A Balanced Blend of Flavors
The Satsuma and Cinnamon Scones perfectly balance the sweet, tangy taste of satsumas with the warm, spicy touch of cinnamon. This recipe brings me back to those Sunday mornings where the family gathered after church, savoring homemade pastries and sharing stories. The satsumas offer a burst of citrus that cuts through the richness of the scone, making each bite a delightful experience.
### Health Benefits
Not only are these scones exceptional in flavor, but they also come with some notable health benefits. Satsumas are rich in vitamin C, which is crucial for a healthy immune system. They are also loaded with antioxidants that help fight inflammation and support overall well-being ([source](https://www.healthline.com/nutrition/foods/satsuma)). Additionally, the cinnamon in this recipe has been linked to reducing blood sugar levels and providing anti-inflammatory properties ([source](https://www.medicalnewstoday.com/articles/266069)).
### Versatile and Complementary
These scones are incredibly versatile. They can be enjoyed on their own or paired with various accompaniments. A dollop of clotted cream or a drizzle of honey can elevate the flavors even further. If you’re in the mood for a hearty breakfast, consider pairing these scones with a savory dish like a ham and cheese omelette. Their subtle sweetness also makes them a fantastic addition to any afternoon tea spread, much like traditional British scones.
The Satsuma and Cinnamon Scones are reminiscent of classic baked goods but with a unique twist that makes them stand out. They remind me of similar dishes like cranberry-orange scones or apple-cinnamon muffins, yet they bring something entirely new to the table. Whether you’re making these for a family gathering or just for yourself, this recipe is sure to become a beloved favorite.
What You’ll Need
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 cup satsuma segments, peeled and roughly chopped
- 1 tbsp turbinado sugar, for sprinkling
Method
Step One
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step Two
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
Step Three
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Step Four
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Step Five
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step Six
Gently fold in the roughly chopped satsuma segments until evenly distributed throughout the dough.
Step Seven
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
Step Eight
Brush the tops of the scones with a little extra heavy cream and sprinkle with turbinado sugar.
Step Nine
Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
