Recipe: Yuja scones
This is my third International Incident Party entry. The theme for August is scones. For most Americans, scones are for high tea or Easter Sunday brunches. Break out of that rut, and have them for dessert or as a mid-afternoon snack.
To make these scones more Korean, I’ve replaced the lemon with marmalade made from yuja (유자), which is akin to a citron and called yuzu in Japanese. Koreans often mix a couple of tablespoons of marmalade in hot water for a wintertime tea called 유자차 yujacha. Its high Vitamin C content makes it the perfect drink to sooth a winter cold.
This is my fourth recipe featuring Yuja marmalade. Check out the other three:
Inspired by The Joy of Baking Scones. This recipe makes eight scones.
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
2/3 – 3/4 cup (160 – 180 ml.) buttermilk
2/3 cup yuzu juice
½ cup butter, cold and cut into pieces
2 tablespoons yujacha marmalade (use up to 1/2 cup, whizzed up in a blender to chop up the longer pieces of yuja rind)
¼ cup pine nuts or walnuts
- Pre-heat the oven to 400 degrees Fahrenheit (about 200 degrees Celsius).
- In a bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or a fork.
- Mix the yuzu juice, butter milk, eggs, and yujacha marmalade to the dry ingredients to form a batter.
- Transfer the batter to a lightly floured surface and knead it a few times.
- Form the dough into a circle that is about 7 inches (18 cm.) in diameter. Cut the circle in half, then cut it into triangle slices, pizza-style.
- Place the scones on a baking sheet.
- Bake for 25 to 35 minutes, or until they are golden brown. Test with a toothpick in the center of the scone; if it comes out dry, they’re done. Remove them from the oven and transfer to a wire rack to cool. They will look gushy until they cool.