Blood Orange Scones

I am pretty sure the best part about winter is the citrus. I mean look at this guy, so pretty. 20150125_135513

We had some bi-polar weather this weekend. Saturday was amazing; sunny and a high around 60 degrees. My guy and I went for a hike, and it almost felt like Spring. Sunday, on the other hand, brought a dense fog that literally did not go away. Womp womp. These scones definitely perked me up.

On to the scones!

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Ingredients are assembled and ready for action. Part of the zest is combined with the sugar before being added to the rest of the dry ingredients. I prefer to shred the butter instead of cubing it, I find that is easier to incorporate into the dry ingredients.

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Topped with buttermilk and ready for the oven. The original recipe topped them with more of the orange zest sugar and butter. I decided they would probably be sweet enough with the glaze and left it out.

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The prettiest pink glaze. Blood orange juice, powdered sugar, and vanilla is combined to make this beauty. I also love finding any reason to use this baby whisk!

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The finished product, complete with a hot cuppa.

Blood Orange Scones

Adapted from: How Sweet Eats

Ingredients:

  • 3 1/4 cups of flour
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, shredded
  • 1 cup buttermilk, cold
  • 2 teaspoons vanilla extract
  • 3 blood oranges, zested
  • 1/2 blood orange, juiced
  • Extra buttermilk for topping

Directions:

Preheat oven to 425 degrees. In a small bowl, combine 1/3 cup sugar with about 1/2 of the grated orange zest. Rub together with your fingers until combined and fragrant.

In a large bowl, combine the flour, orange sugar, salt, baking soda, and baking powder. Using your hands, work the butter into the dry mixture until it forms coarse crumbs. I put the bowl in the freezer for a few minutes, to re-chill the butter. Stir in the buttermilk, vanilla, and remaining orange zest. Add the blood orange juice, and stir until the dough begins to form. Dump onto a lightly floured surface, and gently knead.

Divide the dough in two, and pat into large circles, about 3/4 inch thick. Use a biscuit cutter, and cut into rounds. Place onto a cookie sheet lined with parchment paper, and brush the tops with buttermilk.

Bake for 9-11 minutes, until tops are golden. Let them cool slightly, and top with the blood orange glaze.

Blood Orange Glaze

Ingredients:

  • Juice of one blood orange
  • 1/2 teaspoon vanilla extract
  • 3/4 cup powdered sugar

Directions:

Whisk ingredients together until a smooth glaze forms. Depending on how much juice was in the orange, you may need more or less sugar.