Blood Orange Scones
Delicious and vibrant Blood Orange Scones that are fluffy, zesty, and perfect for any breakfast or tea spread.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides the perfect fluffy texture
- 1/4 cup granulated sugar Adds a touch of sweetness
- 1 tbsp baking powder Helps them rise beautifully
- 1/2 tsp salt Enhances the overall flavor
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed Delivers richness and a tender crumb
- 1/2 cup heavy cream Lends a creamy moisture
- 1 large egg Binds the ingredients together
- 2 tbsp blood orange zest Imparts an aromatic, citrusy burst
- 1/4 cup blood orange juice Brings in a juicy, vibrant taste
Glaze and Garnish
- 1 cup powdered sugar For a sweet glaze
- 2-3 tbsp blood orange juice (for glaze) To create the perfect consistency
- 1 tsp blood orange zest (for garnish) Adds an elegant touch
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry mixture. Cut in the butter until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, blood orange zest, and juice.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Turn the dough out onto a lightly floured surface and pat it into a circular shape about 1 inch thick.
- Cut the circle into 8 wedges and transfer them to the prepared baking sheet.
Baking
- Place the scones in the oven and bake for 15-18 minutes until golden brown.
Glazing
- While the scones are baking, prepare the glaze by whisking together the powdered sugar, 2-3 tbsp blood orange juice, and zest.
- Once the scones are golden brown, drizzle the glaze generously over them.
Notes
Ensure your butter is cold, avoid overmixing, and consider adding chocolate chips or nuts for extra flavor. They can be stored in an airtight container for up to 2 days, or frozen for up to 3 months.