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!


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.


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.


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!


The finished product, complete with a hot cuppa.

Blood Orange Scones

Adapted from: How Sweet Eats


  • 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


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


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


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