If you like blood orange recipes, you’ll love these scones! Learn how to bake scones with buttermilk and blood oranges.
I have been wanting to make some blood orange recipes for a while now, if for no other reason than that blood oranges are so beautiful!
I mean, really, when you cut it open and see that deep blood red color, how can you not fall in love?
Scones have been a favorite at our house ever since I introduced my kids to the White Chocolate Coconut Buttermilk Scones. I’m starting to feel nervous about making that recipe again, since the memory of it has reached such epic proportions I’m not certain the reality can match up.
Wait a minute, what am I saying? There’s buttermilk in them. Which makes them impervious to haters and picky eaters. Not unlike this blood orange version.
You can actually bake scones in separate pieces, like these, but I really prefer to bake them in one big mass, and cut them up afterward. I think it’s because I like my scones to be a triangle.
Is there any real reason for that? No there’s not.
While you can certainly serve them plain, I will confess that I prefer these scones with a glaze on them, to really help that blood orange flavor shine through.
The gorgeous pink color ain’t half bad either!
Blood Orange Scones
A flavorful buttermilk scone made with blood oranges.
- 2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 4 tablespoons cold butter, cut into small pieces
- 1 blood orange
- 1/2 cup buttermilk
- 1 tablespoon blood orange juice
- 2/3 cup powdered sugar
In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add butter. Using a pastry cutter or your hands, cut butter into the flour mixture, until slightly crumbly. (It's okay if it is still mostly powdery and the butter pieces are somewhat large.)
Add the zest and juice of one blood orange, (about 3 tablespoons of juice) and buttermilk, and mix until dough forms a ball.
Form dough into a flat disc, about 8 inches in diameter, and place on a baking sheet. Bake at 350F for 25-30 minutes. Remove from oven, and slice into 8 triangles. Separate pieces so there is a little space between them, and return to oven for an additional 10 minutes, until edges are sightly brown.
For glaze, combine juice and powdered sugar, mixing until smooth. Spread a small amount of glaze on each scone. Serve while warm.