Blood Orange Scones

Combining winter citrus and scones is a dream and these blood orange scones are no exception. Grapefruits or tangerines would both be tasty in this recipe.
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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. These Blood Orange Scones are 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 these orange scones. 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

Blood Orange Scones

Combining winter citrus and scones is a dream and these blood orange scones are no exception. Grapefruits or tangerines would both be tasty in this recipe.
5 from 1 review
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Course: Scones
Cuisine: Breakfast
Servings: 16 petite scones


  • 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)


  • Zest two blood oranges and set the zest aside for the scone dough.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Separate the dough into 4 equal size lumps. (***If you want to make your orange 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.
  • Transfer each disc onto the parchment/silpat.
  • 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.
  • Pre-heat your oven to 400 degrees F. Make sure you have a rack in the top third of the oven.
  • 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.
  • 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.
  • When you take them out of the oven, set them in a draft-free area to cool a bit.
  • 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 orange scones cool. Drizzle on top.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

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I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Rypli Donahue February 16, 2019 at 3:47 AM

    These are absolutely delicious! I made them in a heart shape for Valentine’s Day and they are just the prettiest shape of pink! The only thing I would say Is that the glaze is very sweet so next time I won’t add as much powdered sugar. This is the second recipe I have made by Rebecca and let’s just say, I’m staying for lots more!

    • Rebecca Firth March 2, 2019 at 9:48 PM

      I am so happy that you love these! One of my favorite sones ever!!! And I love that you made them into hearts! xox

  • Traci | Vanilla And Bean April 5, 2018 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.

  • Linda April 4, 2018 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!

    • Rebecca Firth April 4, 2018 at 2:10 AM

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

  • Suzanne March 27, 2018 at 11:41 PM

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

  • Kellie March 24, 2018 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!!!

    • Rebecca Firth April 4, 2018 at 2:14 AM

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

  • 2pots2cook March 23, 2018 at 5:35 AM

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

  • LoveCompassionateLee March 21, 2018 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!

  • Mary Ann | The Beach House Kitchen March 11, 2018 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…

    • Rebecca Firth April 4, 2018 at 2:18 AM

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

  • Christine | What do you crave? March 10, 2018 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!

    • Rebecca Firth March 10, 2018 at 10:28 PM

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

  • Catherine March 5, 2017 at 7:58 PM

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

    • Rebecca Firth March 5, 2017 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

  • MB@Bourbon and Brown Sugar January 31, 2016 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…

    • DisplacedHousewife January 31, 2016 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

  • Traci | Vanilla And Bean January 31, 2016 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

    • DisplacedHousewife January 31, 2016 at 8:32 PM

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

  • Zoe January 31, 2016 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.

  • Josh January 31, 2016 at 4:14 PM

    These look great!!!