Orange Scones (Printable Version)
Soft and flaky scones made with juicy blood orange juice and zest, finished off with a sweet citrus glaze that ties everything together.
# Ingredients:
→ Scones
01 -
2 tbsp blood orange zest
02 -
¼ cup blood orange juice
03 -
1 large egg
04 -
½ cup heavy cream
05 -
½ cup cold unsalted butter, diced
06 -
½ tsp salt
07 -
1 tbsp baking powder
08 -
¼ cup granulated sugar
09 -
2 cups all-purpose flour
→ Glaze
10 -
1 tsp blood orange zest
11 -
2-3 tbsp blood orange juice
12 -
1 cup powdered sugar
# Steps:
01 -
Set your oven to 400°F (200°C) and get a baking sheet lined with parchment paper.
02 -
Mix together the flour, sugar, salt, and baking powder in a big bowl.
03 -
Toss the diced cold butter into the dry mixture. Use your hands, a pastry cutter, or two knives to break it down into crumbly bits that look like little peas.
04 -
In another bowl, mix the heavy cream, egg, blood orange juice, and zest until it’s all blended.
05 -
Pour the wet mix into the dry one. Gently stir until it’s just holding together. The dough will feel soft and a little sticky.
06 -
On a floured surface, shape the dough into a circle that’s about an inch thick. Cut it into 8 even wedges using a knife or bench scraper.
07 -
Place the wedges on the lined baking sheet, leaving space between them. Bake for 15-18 minutes until the edges turn golden. Let them cool down a bit on the sheet.
08 -
Mix the powdered sugar, orange juice, and zest in a bowl until smooth. Adjust the juice if needed to get the right drizzling texture.
09 -
Pour the glaze over the cooling scones. Serve while warm, or let them cool completely.
# Notes:
01 -
You’ll get the best results if you use super cold butter. Pop it in the freezer for 15 minutes before starting.
02 -
Blood oranges are usually available in winter and early spring. If you can’t find them, use regular oranges or combine orange juice with a splash of pomegranate juice for color.
03 -
It’s best to eat these fresh on the same day. If you have leftovers, keep them in a sealed container for up to 2 days.
04 -
You can freeze unbaked dough for up to 3 months. Bake straight out of the freezer and just tack on a few extra minutes.