Blood Orange Scones

Oh winter citrus, how do I love thee? There are too many ways to count. I just can’t get enough of you. Combining you with a scone is almost too good to be true. Almost. This Blood Orange Scone, she’s moist. I mean, shut-the-front-door moist. She’s beautiful. Just look at her. And that citrus flavor isn’t just hiding behind a veil with her head down, she’s motorboating you. It’s exciting. It’s unexpected. It’s fun.

But before we spend a second more waxing on about winter citrus love, let’s talk about this scone. Let me first say, we are not tethered to blood oranges with this particular scone. I chose them because they are in season and spectacular. I might go through a major mourning period when they’re no longer in season. I realize that not everyone shares my obsession. If you can’t get blood oranges or they just aren’t your thing, feel free to use grapefruits, tangerines or oranges. All would be lovely. I would steer clear of lemons and limes in this recipe because I think they would be too tart.

One last scone note…this dough is wet. Wetter than most of my other scone doughs, but about equal to my Blueberry-Raspberry Scones. If you’ve made those before you know what I’m talking about. It will feel slick. Don’t panic. Be confident knowing that you’re dong it right. You got this. A couple other notes for any scone newbies: don’t overwork your dough; make sure your butter, cream and egg are all cold (really cold); don’t skip the freezer step, this dough really needs it; and you’ll need about four blood oranges for this recipe. We got this.

Let’s bake betches.

***I updated the photos on this post (YAY!!!). For the scones in the photos I patted the scone dough into a large oval (about 1-inch thick (ish)) and then used a 2-inch round cookie cutter. For the glaze, I added just the tiniest hint of rose water…I’m talking, grab a toothpick and dip it in the rose water and then swirl it in the glaze…that’s all you need. The recipe below has instructions for making triangle scones…both are cute. You decide. OK, enjoy! As always leave your questions + thoughts below!! xoxo

 

Blood Orange Scones

Makes 16 Petite Scones

INGREDIENTS

  • 2 blood orange, zested (set aside for the scone dough), peeled, segmented and chopped; should yield about 1/4-1/3 cup of fruit*
  • 1 1/2 cups cake flour
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tablespoon baking powder (double acting + aluminum free)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 8 tablespoons unsalted butter, cut into 8 pieces, cold
  • 3/4 cup heavy whipping cream, cold
  • 1 large egg, cold
  • 1 tablespoon fresh-squeezed blood orange juice

*Note you’ll need about 4 blood oranges total for the entire recipe.

For the Glaze

  • 1 1/2 cups of powdered sugar
  • 2 tablespoons fresh squeezed blood orange juice
  • 1 tablespoon blood orange zest
  • Thin with milk (with any or no fat content)

INSTRUCTIONS

  1. Zest two blood oranges and set the zest aside for the scone dough.
  2. Peel, segment and chop the two blood oranges. It should yield about 1/4 cup of chopped fruit. Set the chopped fruit in a strainer to drain some of the juice out. You’ll need 1 tablespoon of blood orange juice later in the recipe…feel free to set a bowl underneath the strainer to catch this juice. Or maybe you could have it with vodka later? Your call.
  3. In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, cinnamon, ginger, sea salt and the zest from the two blood oranges. Take a whiff. It already smells good. Cut the butter into the flour mixture using a pastry blender, two forks or your hands until it’s about the size of peas. Work fast so that the pea-sized butter chunks don’t lose their chill.
  4. Mix the 3/4 cup of whipping cream, egg, and blood orange juice together in a small bowl and then drizzle over the flour mixture. Using a fork, stir the dough until a craggy ball starts to form. Then I usually get in there with my hands to force the issue. If it looks like it could use a couple of kneads to form a ball of dough, I do that…but not too aggressively. Max out at about five-ish kneads.
  5. Add the chopped blood orange fruit to the dough. Sprinkle it on top of the dough and then fold the dough on top of itself, like you’re making a blood orange sammie. Press down gently on the dough, fold it over again on itself and then repeat that process until the blood orange chunks are nicely distributed. Remember not to overwork your dough. Another note: this dough is a bit snotty. Don’t panic. Your hands will get gunky…grab a little extra flour and keep on with things. You’re doing it right, I promise.
  6. Line a cookie sheet with parchment paper or a silpat. Dust lightly with some flour. Likewise, dust a clean surface (such as a cutting board) lightly with flour and turn your dough onto that surface.
  7. Separate the dough into 4 equal size lumps. (***If you want to make your scones into circles, see the note above the photos.) Each lump should be about 1/2 pound of dough. Gently pat each lump into a disc, about 1 ½ inches thick. Make sure your edges are sharp, 90-degree angles. Again, this is a moist dough so you’re going to need to grab little bits of flour along the way to help you through this process. Similarly, these won’t be as perfect as a dough that has no wet fruit added…so this isn’t the time to be OCD. Find your chi and let go.
  8. Transfer each disc onto the parchment/silpat.
  9. Pop the discs, uncovered, into the freezer. One hour minimum and I wouldn’t recommend skipping this step.  This will definitely make this dough easier to handle…especially when you’re trying to cut it.
  10. Pre-heat your oven to 400 degrees F. Make sure you have a rack in the top third of the oven.
  11. After an hour, pull the scones out of the freezer. Using a sharp knife (I love my bread knife for this), cut each disc into four, equal-size scones (for a total of 16 scones). Pull the scones out at least two inches from each other…they need room to expand.
  12. Put the scones in the oven on the top rack and set the timer for 12-13 minutes. You want them to get a nice and golden tan in parts.
  13. When you take them out of the oven, set them in a draft-free area to cool a bit.
  14. Meanwhile…whip up the glaze in a medium bowl by mixing together your powdered sugar, blood orange juice and zest. Add milk, a teaspoon at a time, to thin the glaze to the desired consistency, if needed. Let this sit and mingle while the scones cool. Drizzle on top. These are pretty, aren’t they? Boom. Done. Get a drink. Let’s eat. Let’s play. Cancel all plans for the day.
On My Mind

 

 

26 Comments

  • Traci | Vanilla And Bean 2018/04/05 at 5:12 PM

    Beautiful update, Becca… absolutely gorgeous! I love all things citrus too.. blood oranges in particular. A hint of ginger is so smart.

    Reply
  • Linda 2018/04/04 at 2:02 AM

    I made a double batch of these scones today to use up the last of my blood oranges. They are KILLER! Probably some of the best scones I have ever made. Thanks for this wonderful recipe!

    Reply
    • Rebecca Firth 2018/04/04 at 2:10 AM

      This is the best comment — thank you so much!! I love that you enjoyed them!!! xoxo

      Reply
  • Suzanne 2018/03/27 at 11:41 PM

    Scones are one of my favourite baked treats and yours look simply amazing!!

    Reply
  • Kellie 2018/03/24 at 7:05 PM

    The grocery stores nearby didn’t have blood oranges so I did a navel orange/grapefruit combo. They were amazing! I made your raspberry lemon scone recipe too. Also amazing!! Thank you for sharing these fantastic recipes!!!

    Reply
    • Rebecca Firth 2018/04/04 at 2:14 AM

      Awww, thank you so much Kellie!!! You just made my day!! xoxo

      Reply
  • 2pots2cook 2018/03/23 at 5:35 AM

    Beautiful presentation and beautiful, inviting recipe ! Thank you so much !

    Reply
  • LoveCompassionateLee 2018/03/21 at 4:22 AM

    This recipe has me ready to venture away from the grocer’s prepackaged scones to homemade. I’m sure over time, I’ll perfect it.

    Happy Wednesday Rebecca!
    http://www.lovecompassionatelee.com/thinkoutloud/turquoise

    Reply
  • Mary Ann | The Beach House Kitchen 2018/03/11 at 3:14 AM

    Nothing I like better than a good scone Rebecca! And these look totally dreamy! Just made a batch of raspberry scones. These will be next! That glaze tho…

    Reply
    • Rebecca Firth 2018/04/04 at 2:18 AM

      Thanks Mary Ann — I saw your scones — they looked so good!! xoxo

      Reply
  • Christine | What do you crave? 2018/03/10 at 10:06 PM

    These photos are stunning! I’m dying for some of your scones rn! My brother really wants to try some too! I might just have to try my hand at them before blood oranges disappear!

    Reply
    • Rebecca Firth 2018/03/10 at 10:28 PM

      Oh you need to!!! I love this recipe friend. Next time I’ll make you scones!!! xoxo

      Reply
  • Catherine 2017/03/05 at 7:58 PM

    I just made this and they feel like muffin more than scones !!! Also, the baking powder is too much….

    Reply
    • Rebecca Firth 2017/03/05 at 8:09 PM

      Hi Catherine — Thank you for your feedback! I made scones for a bakery for years…this is my core recipe and people love it. Sorry it didn’t float your boat! xo

      Reply
  • Your Best Gluten-Free Cookie Ever | Vus Times 2016/02/22 at 3:21 PM

    […] Orange Tahini Dressing, Braised Datil Chicken with Olives and Oranges, Fluffy Pancakes, Blood Orange Scones, Loaded Aloha Cookies, and Chinese […]

    Reply
  • Your Perfect Winter Salad 2016/02/18 at 4:39 PM

    […] Recently on DisplacedHousewife: Perfect Fluffy Buttermilk Pancakes, Loaded Aloha Cookies (stuffed with macadamia nuts, shredded coconut, dim chocolate and frosted flakes), Datil Chicken, Chinese Buns (with an overwhelming kitchen lie for a dough) and some-more blood orange fun: Blood Orange Scones. […]

    Reply
  • MB@Bourbon and Brown Sugar 2016/01/31 at 10:20 PM

    I just volunteered to bring scones for a school event this week… and I’m making these Rebecca! How I love (good) scones :) LOVE the Hatchery interview as well! Have a great week…

    Reply
    • DisplacedHousewife 2016/01/31 at 10:30 PM

      Oh MB, that’s awesome!!! I can’t wait to hear about them!! Thanks regarding the interview…the Hatchery people are soo nice!! Have a great week too!! xoxo

      Reply
  • Traci | Vanilla And Bean 2016/01/31 at 8:17 PM

    Oh, I’m all over this! Then you added cinnamon and ginger in the scone? Oh goodness Rebecca! How you tempt me! Then there’s the glaze… I’ve gotta make these ASAP!! Beautiful work my dear! xo

    Reply
    • DisplacedHousewife 2016/01/31 at 8:32 PM

      You are too nice Traci, thank you!!! I hope you do make these!! xoxo

      Reply
  • Zoe 2016/01/31 at 6:41 PM

    I think that the photography in this recipe is some of the best I’ve seen. Besides the photography, the recipe also looks wonderfully easy to make.

    Reply
  • Josh 2016/01/31 at 4:14 PM

    These look great!!!

    Reply

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