A light crumb

What do you do when you pick the first three mandarin oranges of the season off your tree?

Well if you’re me, you turn a few of them into scones.

I like scones – they’re pretty simple to make and I’ve done them in a variety of flavors over the years. In fact, I made lemon scones last year (which were pretty tasty, even if the bulk of the lemon flavor ended up in the glaze on the top). But these will not be my favorite.

Here’s the thing with citrus. The only one I don’t mind eating is grapefruit, and even then I have to be in the mood, because most citrus comes with lots of pith and stringy, chewy bits that I find very off-putting. Yes, I am the sort of person who will strain orange juice before eating it, even the stuff that claims to be pulp free (spoilers – it isn’t), because I find pulpy juice absolutely revolting. I thought maybe these scones would be fine, because the mandarins were chopped up fairly small, but nope, getting a chunk of orange in my mouth just killed it for me.

Luckily Richard absolutely loved them, so he’ll be eating the rest for breakfast the next couple days, and I shall just stick to leftover orange pancakes, where nary a bit of pulp is to be found.

Citrus used so far: 6 lemons, 8 tangelos, 2 mandarins

Making a thing a day for Thingadailies.

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