Blood Orange Scones with Blood Orange Glaze

I didn’t know anything about scones until I was an adult and started cooking regularly. For those of you who don’t know, scones are a British version of American biscuits. They’re just as easy to make, but they’re generally not cut with a biscuit cutter. In this version, the dough is formed into a wheel and scored with a knife.

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Blood Orange Scones with Blood Orange Glaze

For the Scones:

  • Zest from 1 blood orange
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp sea sat
  • 1 stick very cold butter, in small pieces
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup blood orange juice
  • 2 Tbsp heavy cream

For the Glaze:

  • Zest from ½ blood orange
  • 1 cup powdered sugar
  • 2 Tbsp blood orange juice

To make the Scones:

Preheat oven to 400 F. Line a baking sheet with parchment paper.

In a large bowl, combine orange zest and sugar and rub together until blended. Add flour, baking powder, and salt and mix well. Cut in butter using a fork or pastry blender.

In a small bowl, combine egg, vanilla, and blood orange juice. Add juice mixture to flour mixture and mix until just combined. Gather together into a loose ball.

Place loose ball of dough onto lightly floured surface and form into a 8-inch flat disc. Carefully place disc on baking sheet. Lightly score into 6 or 8 wedges.

Bake for 20-22 minutes. Cool on rack.

For the Glaze:

Combine all ingredients. Dribble glaze over slightly cooled scones.

 

 

 

 

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