I have been enjoying making different kinds of citrus peels. It a refreshing light and sweet snack AND it preserves the peels for several months. I posted the basic recipe for Candied Orange Peels, which I have been using for them.
For this recipe, I am using candied pomelo peels I’ve made with the above recipe. Pomelo is a citrus fruit native to Southeast Asia and is in the same family as grapefruit. It is sweet, citrusy, and mildly bitter. The complexity of flavor makes it perfect to add to scones. I topped the scones with demerara sugar for texture and extra sweetness. If you can handle mild bitterness, the combination is just sublime!
Candied Pomelo Scones
- 360 g all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cups candied pomelo or citrus peels finely chopped
- 75 g cane sugar
- 1/2 tsp salt
- 113 g (1 stick) butter frozen
- 1 egg cold
- 300 g heavy cream cold
- heavy cream
- demerara sugar (coarse) sugar
- Preheat the oven to 425F. Mix together all the dry ingredients (flour, baking powder & soda, sugar and salt).
- Using a coarse cheese grater, grate the frozen butter into the dry mixture, tossing them in between grating to coat. Alternatively, you can cut butter into the dry mixture, and use your fingers to press and rub the butter into the flour, forming flat disks and ribbons.
- Whisk together the egg and heavy cream and mix it into the butter-flour mixture. Gently knead until everything starts coming together. If the mixture is too dry, add a few drops of cold water. Avoid over working the dough.
- Lightly flatten dough into a thick rectangle and cut it in half. Stack the dough on top of each other. Lightly flatten again and repeat. This will create your layers. Flatten one last time, making the dough about 1 1/2 inch thick. Cut into 5-6 pieces.
- Brush the tops of the biscuits with heavy cream and sprinkle on coarse sugar. Bake for 15 minutes or until the tops are golden brown.