Recipe made by @karablakechin
- 2 cups (120g) all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into about ¼-inch pieces
- Zest of 1 yuzu or lemon (optional)
- ¼ cup granulated sugar
- ½ cup cold buttermilk, plus more for brushing on top
- 1 large egg, lightly beaten
- 1 package Dry Candied Yuzu Peel, cut into ¼” pieces, reserve 1 tablespoon for topping
- ½ cup powdered sugar
- 2-3 teaspoons yuzu or lemon juice
- Preheat the oven to 400º F. Line a baking sheet with parchment paper or a non-stick baking mat and set aside.
- In a large mixing bowl, sift flour, baking powder and salt together. With a pastry cutter, food processor or a fork, cut cold butter into the flour mixture until the butter is in small pieces, approximately pea-sized.
- In a medium mixing bowl, massage yuzu or lemon zest in sugar to release the oils. Add in buttermilk and egg and whisk thoroughly.
- Gently fold wet ingredients into dry ingredients and then fold in candied yuzu peel until just combined. Be sure to mix in all the dry flour at the bottom of the bowl. It will be a slightly sticky and wet dough. On a floured work surface, knead the dough lightly or until it just comes together. This will be messy so be patient and don't overwork the dough. Pat into a circle of 1-inch thickness and cut into 8 triangles. Place on a lined baking sheet and brush the tops of the unbaked scones with buttermilk.
- Bake for 15-18 minutes or until the tops and bottoms are golden brown. Set to cool on a cooling rack.
- To make the glaze, whisk together the powdered sugar and yuzu or lemon juice. Drizzle on top of the freshly baked scones and top with a strip or two of candied yuzu peel.
- These scones keep in an airtight container for up to 3 days and they also freeze rather well. Best when reheated in a 300ºF oven for 8-10 minutes or until toasty again.