2 cups of all purpose flour
1 stick of butter
1/4 cup granulated sugar
1 tbsp baking powder
1 tsp kosher salt
1 cup of blueberries
Zest of 3 tangerines
Juice of 2 1/2 tangerines
1/3 cup cold milk + 2 tbsp if needed
1 cup of powdered sugar
Juice of 1 1/2 tangerines
2 tsp cold milk
1 tsp poppyseeds
Preheat your oven to 400 degrees.
Mix the flour, sugar, baking powder and salt together.
Then, using a pastry cutter/fork/hands, mix the cold stick of butter into the flour mixture until the butter pieces are roughly pea-sized.
Add the zest, the tangerine juice and the cold milk and mix until just combined.
Turn the dough out on a flat, floured surface and pat it out until it is roughly 1 inch thick and in the shape of a circle.
Using a butter knife or pizza cutter, shape cut the dough into triangles (like you would a pizza).
Lay each triangle on a greased baking sheet and bake at 400 degrees until golden brown!
While the scones are cooking, combine the powdered sugar, tangerine juice, milk and poppyseeds in a bowl and whisk until smooth.
When the scones are done baking, take them out and let them cool before you ice them!