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Mandarin Orange Scones are tender, flaky, and full of orange flavor.  Serve with clotted cream and Kumquat marmalade.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

If you’re like me, the only Mandarin oranges you’ve had are from a can. I don’t think I remember eating a Mandarin orange fresh until I received some from Melissa’s Produce. I’m sure you have the same questions I did about these orange globes of goodness.

There are so many names for these delicious citrus fruits.

There are tangerines, Mandarin oranges, satsumas, and clementines. Then there’s the varieties of each like cuties and sweeties. As you can tell by the names, they’re sweet.

What are Mandarin oranges?

We all know that Mandarin oranges are part of the orange family. But, did you know that genetic studies indicate that it was one of the original orange species? These include pomelo, citrons, papedas, kumquats, trifoliate orange (pretty much any orange with three leaves), and Australian and New Guinea species.

Mandarin oranges have a thinner peel than regular oranges. They’re sweeter with a stronger orange flavor, I think, than the other oranges. I don’t think for one second that because the skin is thinner it has less flavor or less zest. It’s more concentrated in my opinion.

What is the difference between Mandarin oranges and the others?

Sort like all squares are rectangles but not all rectangles are squares. If that makes sense. All tangerines are Mandarins but not all Mandarins are tangerines. Tangerines, clementines, and satsumas are all types of Mandarin oranges.

Tangerines and clementines are more cold weather tolerant making them great for growing in parts of the US. However, clementines are smaller and sweeter than tangerines. They’re typically marketed with brand names like Halo and Cuties.

Satsumas get damaged in shipping fairly easily. These are not typically found in stores. However, they’re a great patio plant to grow. They are lighter in color and seedless. Satsumas are the easiest to peel which is why they get damaged easily during shipping.

No matter what Mandarin orange you grab at the store, they’re sure to be sweet and perfectly pop-able into your mouth. They’re easy to peel which makes them a perfect work or school snack, too.

Where do Mandarin oranges come from?

Mandarin oranges have an interesting history. They originated India about 3000 years ago. They travelled to China, Europe, North America, and Australia before landing in other countries across the world.

Explorers brought these round gems from China to England where they started cultivating them in 1805. From there cultivation spread to Italy where it was widely cultivated and expanded throughout other Mediterranean countries. Eventually the Mandarin orange made it’s way to the Australia in the 1820s and the US in the 1840s.

How did Mandarin oranges get their name?

The Mandarin orange gained its name when it arrived in England. The Mandarin public officials had brightly orange-colored robes. It was this color that inspired the name of Mandarin orange. As a side note, the tangerine is name for its place of origin, Tangiers.

Mandarin oranges also have a cultural significance. During the Chinese New Year, they are a symbol of abundance and good fortune. They are usually given as gifts and displayed as decoration. When the Japanese immigrants came to North American, they brought the tradition of giving them as gifts with them. That is why some will find a Mandarin orange or tangerine in their stocking on Christmas.

How do Mandarin orange scones taste?

I’m sure you’re saying to yourself, “These look like biscuits and not scones!” Scones don’t have to be wedge shaped. In fact, other countries cut them out like biscuits. The difference being these have a slightly sweet flavor where biscuits usually do not. These scones have less sugar than you’re typical American wedge scone, too. That allows for delicious kumquat marmalade on top.

And they’re tender with a hint of Mandarin orange flavor. The citrus flavor is just enough to accent some marmalade or some clotted cream. It could even stand up to some curd! Or just top them with a little butter and savor the delicate Mandarin orange flavor.

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Muffins by Sweet Beginnings
• Carrot Sponge Cake by Cindy’s Recipes and Writings
• Coffee Cinnamon Rolls by A Day in the Life on the Farm
• Crepes with Orange Butter and Almonds by That Recipe
• Easter Cook Cake by Kate’s Recipe Box
• Key Lime Mini Loaf Cakes by Jen Around the World
• Key Lime No Bake Cheesecake by Devour Dinner
• Kumquat Lavender Marmalade by The Spiffy Cookie
• Lemon Lavender Bread by Eat Move Make
• Mandarin Orange Scones by A Kitchen Hoor’s Adventures
• Mandarin Orange Sorbet by Family Around the Table
• Mini Coconut-Lemon Quick Bread by Palatable Pastime
• Raspberry Almond Cappuccino Parfaits by Blogghetti
• Raspberry Almond Scones with Coffee Glaze by Hezzi-D’s Books and Cooks
• Strawberry Cream Cheese Pie by House of Nash Eats

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