Salted Caramel Pretzel Cheesecake

These blood orange scones came into my life a few years back during that weird January period when blood oranges suddenly show up in stores and I buy way too many because they're so darn pretty. After making my third batch of curd, I needed something else to do with them and figured – hey, scones! The gorgeous citrus flavor plus that sweet-tart glaze turned out to be absolutely perfect. They've got this amazing bright flavor that cuts through the buttery richness, and that color? Unreal. I make these every winter now when blood oranges appear, and people always think I'm some kind of fancy baker (I'm definitely not).

Why You'll Love This Recipe

• They're not overly sweet like some scones can be
• The blood orange gives them this gorgeous pink tint naturally
• They freeze beautifully for emergency scone cravings
• They'll make your kitchen smell incredible while baking

Last winter I brought these to a brunch at my friend Kate's place. Her mother-in-law, who apparently makes "the best scones in Connecticut" according to family lore, asked me for the recipe. Kate texted me later saying this was unprecedented – her MIL had never asked anyone for a recipe before. I'm not saying these scones fixed their relationship, but Kate did mention her next visit went suspiciously well...

Key Ingredients

• Blood oranges - Obviously important here! Their flavor is less acidic than regular oranges with these amazing raspberry-like notes. If you can't find them, regular oranges work too, but you'll miss that special flavor and that gorgeous natural pink tint.
• Cold butter - When they say cold, they mean COLD. I actually pop mine in the freezer for about 10 minutes before cutting it up. Those little cold butter pockets create the flaky layers when they melt in the oven.
• Heavy cream - Don't even think about substituting milk here. The fat content in the cream is crucial for that tender texture. One time I only had half-and-half and the scones were definitely not the same.
• Fresh zest - The oils in the zest have so much flavor! I probably use more than the recipe strictly needs, but it makes such a difference. Just be careful not to get the bitter white pith.

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Scone Magic

• Minimal handling - The less you mess with the dough, the better your scones will be. My first attempt, I kept kneading and folding trying to make it "perfect" and ended up with tough little bricks. Now I mix just until it comes together and stop.
• Butter technique - I use a pastry cutter to work in the butter, but two knives or even your fingers work fine. You want pieces ranging from pea-sized to lima bean-sized. Don't aim for uniform – the different sized pieces create varied textures.
• Cold everything - I chill EVERYTHING – the butter, the cream, even the bowl if I'm being extra. One summer when my kitchen was like 85 degrees, I even put the flour in the freezer for 20 minutes before starting. It honestly makes a difference.
• Sticky handling - The dough will be sticky and a bit shaggy, and that's perfect! Resist the urge to add more flour. I just flour my hands and the surface lightly, then gently shape it. If it's not a little sticky, your scones will probably be dry.
• Sugar topping - Right before baking, I sometimes sprinkle the tops with a little coarse sugar. It gives them this sweet crunch that's completely addictive and looks pretty too.

You Must Know

• Don't overmix or you'll get tough scones instead of tender ones
• The dough should look a bit rough and shaggy – that's perfect!
• They're best fresh from the oven, but 10 seconds in the microwave revives day-old ones beautifully

The first time I made these, I completely panicked when the dough felt sticky and added way too much extra flour. They came out like little orange-flavored hockey pucks. Now I trust the process and embrace the stickiness. I've also learned that a little extra zest never hurts – I've even been known to zest an extra orange into the dough when no one's looking. Oh, and don't skip the glaze! I tried once thinking they'd be "healthier" without it, but the glaze adds this perfect punch of extra citrus flavor that makes the whole thing pop.

Serving Ideas

These scones are obviously perfect for breakfast or brunch, but honestly, I eat them anytime. They're amazing slightly warm with a smear of salted butter or even a dollop of clotted cream if you're feeling fancy. For afternoon tea, I cut them smaller (making 12 instead of 8) for daintier portions. They pair beautifully with a cup of Earl Grey or a blood orange mimosa if you're doing a special brunch. I've even served them as dessert with a scoop of vanilla ice cream on the side – the contrast of warm scone, cold ice cream, and bright citrus is mind-blowing.

Tasty Twists

Try adding a handful of white chocolate chips to the dough – the sweetness works so well with the citrus. For a little extra something, I sometimes add a teaspoon of vanilla to the dough. If you're feeling adventurous, a pinch of cardamom or a tiny bit of rosemary is amazing with the blood orange. My personal favorite twist is adding a tablespoon of finely chopped candied ginger to the dough, which gives little bursts of heat that complement the citrus perfectly.

Storage Smarts

These scones are definitely best the day they're made, but they'll keep for a couple days in an airtight container. Pro tip though – freeze them! I make a double batch and freeze the extras (before glazing) on a sheet pan, then transfer to a ziplock bag once frozen solid. You can bake them straight from frozen, just add about 3-5 minutes to the baking time. This way, I can have "fresh" scones whenever the mood strikes. The glaze takes seconds to whip up when you're ready to serve them.

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Scone Secrets

• For the tallest, fluffiest scones, chill the shaped dough for 15 minutes before baking
• Don't twist your cutter if using a round one – it seals the edges and prevents proper rising
• Brush the tops with a little cream before baking for a beautiful golden finish

I've made these blood orange scones for countless weekend breakfasts, baby showers, and "just because it's Tuesday" moments. There's something about that bright citrus flavor that makes even the dreariest winter morning feel special. The fact that they're naturally pink-tinged from the blood orange juice makes them look impressive with basically zero effort on my part. And while people always think they're some complicated fancy pastry, the truth is they take about 15 minutes of actual work. Sometimes I don't even tell people how easy they are – it's nice to accept compliments for your "amazing baking skills" even when the recipe's doing all the heavy lifting!

Frequently Asked Questions

→ Can I use store-bought caramel sauce instead of making it from scratch?

Yes, you can substitute about 1 cup of store-bought caramel sauce. Look for high-quality, thick caramel sauce and add extra sea salt to taste for that salted caramel flavor.

→ Why do I need to bake the cheesecake in a water bath?

The water bath provides gentle, even heat and moisture, which prevents cracks, ensures even baking, and gives the cheesecake a silky-smooth texture. Don't skip this step for best results.

→ My caramel sauce crystallized and got grainy. What went wrong?

This usually happens when sugar crystals form during cooking. To prevent this, avoid stirring too vigorously, make sure your pot is very clean, and brush down the sides of the pan with a wet pastry brush if you see sugar crystals forming.

→ Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. The cheesecake can be made 2-3 days in advance and stored in the refrigerator. Add the caramel topping and pretzel garnish just before serving for the best presentation.

→ How do I know when my cheesecake is done baking?

A properly baked cheesecake should still have a slight jiggle in the center (about a 3-inch diameter area) when you gently shake the pan. The edges should be more set than the center. It will continue to set as it cools.

→ Can I freeze this cheesecake?

Yes, you can freeze the baked and cooled cheesecake (without toppings) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and add toppings before serving.