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Posted by on Aug 21, 2010 in Breakfast, Dessert, Korean Food, Recipes | 26 comments

Recipe: Yuja scones

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:

Yujacha scones

Inspired by The Joy of Baking Scones. This recipe makes eight scones.

Ingredients

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 eggs
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

Directions

  1. Pre-heat the oven to 400 degrees Fahrenheit (about 200 degrees Celsius).
  2. In a bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda and salt. 
  3. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or a fork.
  4. Mix the yuzu juice, butter milk, eggs, and yujacha marmalade to the dry ingredients to form a batter.
  5. Transfer the batter to a lightly floured surface and knead it a few times.
  6. 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.
  7. Place the scones on a baking sheet.
  8. 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.

26 Comments

  1. Oh, they look so moist! I'm so intrigued by this yuja now! YUM =)

  2. The additions of yuzu juice and yujacha marmalade are very unique! Excellent scones!

  3. I've never had yuja before, but I'm sure these scones taste heavenly! I really like the way you've incorporated a Korean ingredient in this recipe.

  4. This recipe is outstanding. I love yuja tea. Very citrusy and sweet!

  5. That is really neat – perhaps you have just invented the "fusion scone?"

  6. I love love Yuzu! Except I'm not sure where to find it in Virginia/DC. Definitely wish I could taste these and they look great!

  7. I am not familiar with yuja, but from your description it sounds wonderful. These scones do as well 🙂

  8. Beautiful and different sounding scones you have there! I've never had yuja but I love citrus based fruits so I can imagine these to be right up my alley!

  9. @ Penny Yuja is the Korean word for citron so it does have a lemony flavor to it but even more sour than lemon. <br />@ girlchef They might be a little too moist! LOL! Scones are supposed to be a bit more crumbly. <br />@ Subterfuge Diva I try to incorporate Korean ingredients into all my recipes. Yujacha is usually sold in large bottles so I came up with several Yujacha recipes to help people

  10. Never hear of yuga either…but I certainly would like a tea with marmalade next winter. Great scones.

  11. I&#39;ll be sure to look for yujacha marmalade when I shop at my local Korean market, don&#39;t think I&#39;ve ever had these before. Like how you incorporated them into the scones, citrus flavors are so refreshing.

  12. Love how you&#39;ve given this a Korean twist – a great way to combine two cultures!

  13. Great looking and unique scones. Yuga is new to me and I really like your version of scones!

  14. I wonder if I could substitute lemon marmalade??????

  15. @ Caroline. When you go to the Korean grocer, say &quot;yujacha juseyo?&quot; Just speak a little Korean to your grocer and he or she will remember you forever! :)<br />@ IronChef &amp; Pam Kamsamnida!<br />@ mylifeinscones This month&#39;s International Incident party must have been very enticing to you, eh? :)<br />@ Carol I&#39;m sure lemon marmalade with a bit of fresh lemon juice would be

  16. Thanks Tammy. I like scones with proper Cornish clotted cream. I will try making this one and will see if the combination still works ok. I might have to try using strawberry jam or the lemon marmalade. Cheers.

  17. @ Jennifer, ditto! :)<br />@ Hyds, Cornish clotted cream, sounds so sophisticated and so British! 🙂

  18. what a great variation to the humble scone. well done

  19. I&#39;ve never had yuja before, but I&#39;m sure these scones taste delicious.

  20. Going to Cornwall soon and can&#39;t wait to try local produce 😉

  21. Interesting scone variation! Yuja scones sound great 😀

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