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.