Zesty Orange Scones

Why You'll Love This

• The kitchen smells unreal while they're baking
• They're awesome for freezing, so emergency scone needs are totally covered
• Blood orange gives a natural pink shade that's so pretty
• They're not super sweet, which is perfect for breakfast

Key Ingredients

• Fresh zest - The zest is pure flavor gold. I sneak in more than most instructions call for, but it takes things up a notch. Don't accidentally add the bitter white stuff, though.
• Heavy cream - Swap cream for milk? Don't even think about it. You need that creamy richness. Once I tried using half-and-half and instantly regretted it.
• Blood oranges - The superstar here! They're less sour than regular oranges and have hints of berry. Can't find them? Regular oranges do the trick, but without that cool color and special taste.
• Cold butter - This is crucial! Cold as possible. I chill mine in the freezer for an extra 10 minutes. Little bits of cold butter help scones go all flaky as they bake.

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Scone Magic Touches

• Sugar sparkle - Some days I sprinkle coarse sugar on the tops – gives a crunchy sweet layer that's crazy good and looks fancy.
• Dough should be sticky - If the dough feels messy and sticks a bit, you're on the right track! Don't add extra flour. I dust my hands with flour to help shape it and roll with the stickiness.
• Butter chunks - A pastry cutter works, but your fingers or even two knives are totally fine. You're looking for pieces of all sizes, not making it all the same size. It gives you that crumbly-soft bite.
• Everything cold - I chill my bowl, the cream, and of course the butter. Hot kitchen? Toss the flour in the freezer too for a bit. Seriously, it helps them turn out soft inside and crisp outside.
• No overworking - If you mix or knead your dough a ton, you'll end up with little rocks. I stir until it barely holds together and call it quits.

You Must Know

• These are never as good as fresh, but pop one in the microwave to perk it up
• Stop mixing as soon as it looks like it might be ready or they'll get tough
• If your dough looks scruffy and rough, you're winning!

Serving Ideas

Tasty Twists

Storage Smarts

They're really best hours after baking, but if you stash them in a tight container they'll last for a couple days. Pro tip – stash the unglazed scones in the freezer (I make double batches for this reason). Line them on a tray, freeze, then move to a zipper bag. Bake from frozen, just add a few extra minutes in the oven. Glaze 'em after baking – takes no time and you've got "fresh" scones on tap.

Scone Secrets

• Pop the shaped scones into the fridge for a bit before baking to get tall, fluffy ones
• If you cut your dough out in rounds, don't twist the cutter or you'll mess up how it rises
• Brush some cream on top right before baking for that gorgeous golden crust

I've turned out these scones for everything: slow weekend breakfasts, fancy parties, baby showers, or just an ordinary Tuesday. That bright citrus flavor somehow makes a gray winter morning feel way more special. The pinkish color from all that blood orange juice has fooled a few into thinking I went to loads of trouble, but between us — they take maybe 15 minutes total hands-on time. Friends assume I'm some top baker, but mostly I just let them keep thinking that!

Recipe FAQs

→ Can I swap blood oranges for regular oranges?

Totally! Use the same amount of regular oranges. The flavor won’t be as bold, and they’ll lack the pretty red hue, but they’ll still taste great and citrusy.

→ Why does the butter need to be cold?

Cold butter helps your scones turn out flaky because it creates pockets of steam in the oven as it melts. If it’s warm, the dough spreads too much and won’t rise right.

→ How far ahead can I make these?

You can shape the dough into scones and freeze them on a baking tray. Once frozen solid, store them in a freezer bag for up to 3 months. Bake straight from frozen, just adding a few more minutes to bake time.

→ What should I do if my dough feels super sticky?

Sprinkle some flour lightly over the dough, your tools, and your hands. Don’t overdo it or they’ll turn out too dry. Otherwise, pop the dough in the fridge for 15-20 minutes first to firm up.

→ Is it fine to add extra ingredients?

Go for it! Toss in 1/2 cup of things like chopped pistachios, dried cranberries, or white chocolate chips to pair with the orange flavor and give them some extra flair.

→ How can I tell if the scones are done baking?

They’re ready when the edges are a nice golden brown and the tops look lightly browned. A toothpick stuck into the middle should come out clean, and the bottoms should be browned but not burnt.