Spring is here and today was the first official day of baseball season! It was absolutely gorgeous outside – sunny and cool. The perfect day for a ball game.
Judah has a new love for baseball and knowing this would be a special day for him I wanted to make a breakfast that would communicate my excitement and support.
Scones are one of his favorites and we just brought home a few pounds of tangelos from Whole Foods, so it seemed like the perfect game day breakfast.
Tangelo and Cranberry Scones
- 3 cups White Wheat Flour
- 1/4 cup raw sugar
- 1/2 teaspoon sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 6 tbsp cold butter (cut in to cubes)
- 1 cup buttermilk
- 1 large egg
- 2 tangelos (zest and juice)
- 1/2 cup of dried cranberries
- Powdered sugar
- 1/4 tsp vanilla extract
Whisk dry ingredients in bowl and cut in butter with a pastry cutter until you have pea-sized pieces. In a separate bowl whisk buttermilk, egg, juice from 1/2 tangelo, 1/2 of the zest and cranberries, add to the bowl and mix together until well combined.
Turn out onto a floured surface and form into a disc about 1″ thick. Cut into wedges.
Separate and arrange on a lined baking sheet (I personally love USA pans! They are the only bakeware I use in my kitchen).
Bake at 425° for 18-20min.
In the meantime make the icing.
Whisk the juice of 1-1/2 tangelo, the remainder of the zest, vanilla a pinch of sea salt and powdered sugar. Keep adding powdered sugar until you reach desired consistency.
Use a nice large bowl and when the scones have cooled off a bit, gently dip them into the icing. This ensures a beautiful coating! Set on wire rack until icing sets.
As for game day…
The Cardinals looked so sharp (and absolutely adorable!) in their red jerseys and Judah was first at bat! He got a base hit and went on to score the first run of the season!