Yuzu (Japanese Citrus) Scones
The Japanese yuzu citrus glaze kissed sugar crust gives away to a soft scone middle. They say the way into a man’s heart is his stomach…This recipe may just be the one!
As yuzu tastes like the combination of lemon and lime. Feel free to substitute lemon or lime or a little of both for the yuzu.
This recipe is adapted from King Arthur Flour.
- 1 1/3 cups all-purpose flour
- ¼ cup organic cane sugar
- ¼ teaspoon salt
- ½ tablespoon baking powder
- ¼ cup cold butter
- 1 large egg
- 1 teaspoon yuzu (Japanese citrus) juice
- ¼ to ½ cup of French vanilla half and half
- ½ cup powdered sugar
- 2½ tablespoons yuzu juice
- ½ tablespoon French vanilla half and half
Whisk the flour, sugar, salt and baking powder together.
Add the cold butter into the whisked ingredients with a pastry cutter (or two knives.) Look for a crumbly mixture.
In another bowl, lightly beat the egg. Whisk in the yuzu juice and half and half.
Slowly add the liquid to the dry ingredients. Pour and stir in the liquid until all the crumbly bits have been moistened. The goal is to have one cohesive ball of dough.
Place parchment paper atop a cookie sheet. Dust the dough and paper with flour. Slide the dough onto the prepared cookie sheet. Divide the dough (with floured hands) into six mounds.
Paint each mound with a little half and half and/or yuzu. Sprinkle with cane sugar.
Place the pan in the freezer for 30 minutes. Bake the scones at 425 degrees for 22 to 23 minutes. Cool for 5 to 10 minutes before drizzling with yuzu glaze.
To make the glaze: Whisk the yuzu and half and half together with the powdered sugar.