Let’s talk about things I will never understand.

First up: Ben as the Bachelor. Just don’t get it. At all. At all!

Umm next: fruit for dessert? If it’s fruit… it is not dessert. Seriously. You will never, ever sell me on this. Ever. Unless it’s drenched in chocolate and stuff. In which case, that’s totally a snack. Not dessert.

And finally: dry, crumbly pastry. I just can’t get behind that ish. So I don’t.

Now… check out this sugar. Blood orange sugar baby.

I’m so enamored by it that I’m about to use it as a body scrub, which totally would not be weird because then it would be a sugar scrub! Too bad I’ll probably eat it all before the exfoliation process begins.

At least I’ll exfoliate my mouth.

Would you believe that this is now my all-time favorite scone recipe, beating out my brown sugar bacon scones and almond joy scones? That sounds all shades of crazy, but it’s true. A pretty bold statement for a previous scone hater. These just taste so refreshing… yet sweet. So fluffy… yet dense. So sweet and citrusy and bright and chewy.

So mouth-puckering delicious that I immediately ate two and burned the heck out of my mouth. I wonder if I’ll ever stop doing that.

And then I obviously had to have a third because I forgot about the topping I made. Can’t share without tasting, duh.

Oh oh oh! And this glaze? Completely au natural. No artificial color here. Straight up blood orange juice. So pretty, right? I know. I’m such a sucker for pink. Wave to the walking cliche.

And speaking of, this would make a pretty nifty Valentine’s Day breakfast, snack or edible gift. That was unintentional but as soon as I saw it’s pink color, I thought… V-day all up in this piece. And since blood oranges are only around for a little while longer… I suggest you make these every single day for the next two months. I’ll help you eat them.

Blood Orange Sugared Scones

makes about 16 scones

3 1/4 cups flour

1/3 cup granulated sugar + 2 tablespoons

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cups cold butter, cut into pieces

1 cup buttermilk

2 teaspoons vanilla extract

3 blood oranges, zested

melted butter

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 large bowl combine flour, orange sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla, and add half of the remaining orange zest. Add the juice from 1/2 of one blood orange. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into 7 inch round circles. Combine the remaining sugar and orange zest. Brush each scone with melted butter and sprinkle with orange sugar. Cut into 6 or 8 wedges, or use a biscuit cutter to make rounds.

Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). Top with blood orange glaze.

Note: if you can’t find blood oranges, any type of orange can be used for these scones!

 

Blood Orange Glaze

the juice of one blood orange

1/2 teaspoon vanilla extract

3/4 cup powdered sugar

Stir ingredients together until a smooth glaze forms. Depending on how juicy your orange is, you made need more juice or more sugar. If glaze seems too thin, add in sugar 1 tablespoon at a time. If it seems too thick, add more juice 1/2 teaspoon at a time. Pour over hot scones.

My soul is stuck up there in that scone.

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137 Responses to “Blood Orange Sugared Scones.”

  1. #
    101
    Corrie — January 16, 2012 @ 2:27 pm

    I made these today for breakfast…and HOLY COW! Amazing. Blood oranges are my new favorite fruit, such beautiful colors!

    Reply

  2. #
    102
    Noelle Marie — January 17, 2012 @ 1:09 am

    I made these and they were beyond delicious. I intended them to last a couple of days for breakfast and snacks, but alas, they were all gone in 24 hours! I blogged about them here:http://noellephant.blogspot.com/2012/01/blood-lust.html

    Reply

  3. #
    103
    Anna — January 20, 2012 @ 10:51 am

    I’m really not big on scones… For the most part I find them to be dried out tasteless caloric bombs… But I came across your blog and something about these taged at my heart strings… I mean who wouldn’t love sugar and oranges? This recipe really knocks the socks off even the biggest scone doubter.. I mean if I have to run extra three miles just to burn one of these off I at least want to make sure it was worth it and let me tell you it is then worth it!

    Reply

  4. #
    104
    Di — February 9, 2012 @ 10:40 pm

    I just made these. Saw your recipe a couple of weeks ago and then found blood oranges this week at the store. Had to try it. Delish!!!! Grew up in Florida and had never had blood oranges. Shame on me. I love them now. I want to go back and buy the store out of their stock. How many blood oranges can one gal eat before turning into one???

    Reply

  5. #
    105
    Lauren — February 12, 2012 @ 10:28 pm

    I made these tonight. Very yummy!!!!! I made them too thick but they taste amazing!

    Reply

  6. #
    106
    Traci B — February 19, 2012 @ 12:54 am

    did you use salted or unsalted butter for these? I only have unsalted on hand and would really like to make these- I don’t want to do it wrong though! Thanks!

    Reply

    • Jessica — February 19th, 2012 @ 9:20 am

      unsalted!

      Reply

  7. #
    107
    Sarah K. — March 29, 2012 @ 6:51 pm

    Any thoughts on prepping and cutting the dough the night before, storing them in the fridge, and baking in the morning? Any reason why that wouldn’t work? I want to bake them fresh for a breakfast potluck at work but I don’t want to have to deal with the dough in the morning, although they do come together quickly, just trying to sleep as long as possible, LOL!

    Reply

    • Jessica — March 29th, 2012 @ 9:28 pm

      I really don’t think I’d made the dough before for scones… I think it would dry out too much. If I were you I’d mix all the dry ingredients the night before, measure out the wet ingredients and keep them in the fridge, then go from there in the morning.

      Reply

  8. #
    108
    Jess — April 8, 2012 @ 3:07 pm

    Made these scones this morning for Easter breakfast. I couldn’t find blood oranges so had to use regular navel oranges. They were sooo yummy but took me forever to make. Because of the time it takes, I wouldn’t be eager to make them again unless it’s for a special occasion. But they were delicious. The glaze would have taken probably double the amount of powdered sugar called for, for it to be as thick as it looks in the picture…so mine was runny but still really good.

    Reply

  9. #
    109
    Archana — December 28, 2012 @ 11:55 am

    Wow these oranges look delicious. are these very sour? Asking since I have never heard or seen them before.

    Reply

  10. #
    110
    Jill K — January 22, 2013 @ 1:44 am

    I made these tonight and added a cup of pomegranate arils. They are delicious!!!

    Reply

  11. #
    111
    Liza! — February 26, 2013 @ 11:45 pm

    I’ve been following your blog for some time now, and I’ve made almost 200 of your recipes (not an exaggeration), but I’ve never commented until now. I freaking love your blog so much, and I am absolutely in love with these scones. I made them a week ago and have been craving them ever since they ran out. Anyhow, I needed you to know that you are a fantastic blogger and cook, and I’m so glad you share all of these recipes. Thanks for being excellent!

    Reply

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