Blood Orange Scones
These delightful Blood Orange Scones bring a burst of citrusy joy to your breakfast or afternoon tea with their tender and flaky texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Light and airy for a fluffy texture.
- ¼ cup granulated sugar Sweet and simple, perfectly balanced.
- 1 tbsp baking powder Your trusty leavening agent for that delightful rise.
- ½ tsp salt Enhances the flavors and brings them to life.
Wet Ingredients
- ½ cup cold unsalted butter Cubed, adding richness and a perfect flaky texture.
- ½ cup heavy cream Creamy and luscious for that tender bite.
- 1 large egg Providing structure and moisture.
- 2 tbsp blood orange zest Aromatic and bright, tantalizing your senses.
- ¼ cup blood orange juice Offering a tangy twist that defines these scones.
Glaze
- 1 cup powdered sugar Creating a sweet, velvety glaze.
- 2-3 tbsp blood orange juice To whisk into a smooth glaze.
- 1 tsp blood orange zest To sprinkle on top for extra zest!
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, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry mix and cut it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, blood orange zest, and blood orange juice until well combined.
- Pour the wet mixture into the dry ingredients and stir gently with a fork or spatula until combined.
- Turn the dough onto a lightly floured surface and pat or roll it into a circle approximately 1-inch thick.
- Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
- Transfer the wedges to the prepared baking sheet, placing them about 2 inches apart.
Baking
- Bake for 15-18 minutes until the edges are golden brown.
- Allow the scones to cool slightly on the baking sheet.
Glazing
- In a small bowl, whisk together the powdered sugar, blood orange juice, and zest until smooth.
- Drizzle the glaze over the warm scones.
Serving
- Serve warm or at room temperature.
Notes
Use very cold butter for flaky texture and avoid overworking the dough. Great for brunch or tea parties.