TASTY TUESDAY: Blood Orange Scones



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BLOOD ORANGES - Reunited and it feels so good! Thanks to winter, our favorite citrus friends are back in season, which means a whole of sweet creations! Our food friend Kristie of The Sweet and Simple Kitchen is sharing her must-try recipe packed full of citrus flavor! We're talking Blood Orange Scones! Chopped, zested, juiced with layers of blood orange citrus and drizzled with a colorful pink glaze that will make your taste buds jump for more! So the next time you're feeling inspired to bake a magical masterpiece, give these colorful beauties a try! 

Want more pops of color in your life? Check-out our newest swimsuit collection! Featuring a fun new Neapolitan, Licorice and Gigi pattern! Guaranteed to make a statement and turn some heads! 

Looking for more sweet recipes? Head to @thesweetandsimplekitchen and give her a follow!

BLOOD ORANGE SCONES

INGREDIENTS

Scones 

2 ¾ cups all purpose flour 

1 tbsp baking powder 

1 tsp baking soda 

⅔ cup granulated sugar 

3/4 tsp salt  

⅔ cup cold unsalted butter, cubed 

½ cup buttermilk 

½ cup heavy cream 

1 tbsp blood orange zest 

1 tbsp blood orange juice 

1 ½ tsp pure vanilla extract 

1 large egg 

 

Topping

1 tbsp melted butter 

2 tbsp coarse sugar, for sprinkling 

 

Blood Orange Glaze 

3 tbsp blood orange juice 

1 ½ cups powdered sugar 

INSTRUCTIONS

1. Preheat oven to 375 F degrees. Line two baking sheets with parchment paper.  

Scones

2. In a small mixing bowl, whisk together buttermilk, heavy cream, egg, vanilla, and blood orange zest; Place in the refrigerator until ready to use. 

3. Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt, until evenly combined. Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks. 

4. Drizzle the cream & buttermilk mixture over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms and turn the ragged dough out onto a cool lightly flour work surface.  

5. Dust the dough with some additional flour Gently fold the right half of the dough over onto the left half; sprinkle the top of the dough with a bit more flour, if necessary, and fold it over itself again. Repeat this process two more times. 

6. Dust the top of your dough with a bit more flour and divide the dough into 2 portions. Use your hands to gently shape the dough portions into 1 ½ inch thick disks. Use a sharp knife to cut eat disk into 6 equal triangle scones. 

7. Place the 12 scones onto your prepared baking sheets - 6 per sheet; Use a pastry brush to brush the tops of the scones with melted butter and sprinkle with coarse sugar. This will give the scones a beautiful golden colour and crisp exterior. 

8. Place one tray at a time into the center rack of your oven and bake for 18-20 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes. 

Blood Orange Glaze 

9. While your scones are baking, prepare your glaze. In a small bowl, whisk together bood orange juice and icing sugar until smooth. Your glaze should be thick but still pour-able – if it is too thick, just add a few drops of water, and if it is too thin, add a couple more tbsp of icing sugar. 

10. Once your scones have cooled for about 5 minutes, generously drizzle the glaze onto the top of the scones to coat them. Allow the glaze to set for another 5-10 minutes before serving. 

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