Blood Orange Scones (Print Version)
# Ingredients:
→ Scones
01 -
2 cups all-purpose flour
02 -
¼ cup granulated sugar
03 -
1 tbsp baking powder
04 -
½ tsp salt
05 -
½ cup cold unsalted butter, cubed
06 -
½ cup heavy cream
07 -
1 large egg
08 -
2 tbsp blood orange zest
09 -
¼ cup blood orange juice
→ Glaze
10 -
1 cup powdered sugar
11 -
2-3 tbsp blood orange juice
12 -
1 tsp blood orange zest
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
03 -
Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
04 -
In a separate bowl, whisk together the heavy cream, egg, blood orange zest, and blood orange juice until well combined.
05 -
Pour the wet ingredients into the dry ingredients and stir gently with a fork or spatula until just combined. The dough will be slightly sticky.
06 -
Turn the dough out onto a lightly floured surface. Gently pat or roll it into a circle about 1-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
07 -
Transfer the wedges to the prepared baking sheet, placing them about 2 inches apart. Bake for 15-18 minutes until the scones are golden brown at the edges. Allow to cool slightly on the baking sheet.
08 -
While the scones are cooling, prepare the glaze by whisking together the powdered sugar, blood orange juice, and zest in a small bowl until smooth. Start with 2 tablespoons of juice and add more as needed to achieve desired consistency.
09 -
Drizzle the glaze over the warm scones. Serve warm or at room temperature.
# Notes:
01 -
For the best texture, make sure your butter is very cold. You can even freeze it for 15 minutes before using.
02 -
Blood oranges are seasonal (typically winter to early spring). If unavailable, substitute with regular oranges or a mix of orange and a few drops of pomegranate juice for color.
03 -
Scones are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days.
04 -
Unbaked scone dough can be frozen for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.