I’m still going through my cases of citrus, using those wee balls of sunshine up one orange and grapefruit at a time… citrus season might just be the reason I don’t kill someone during the winter months. There is such a lack of sun in the mighty Northeast, I take gobs of Vitamin D and want to start to waller in the boxes of oranges and grapefruit because they look like the sun.
Cabin fever is a very real thing.
A few years back when I learned about my local co-op’s citrus sale, I snarfed up a case of blood oranges like they were the life raft that had been tossed to me in a stormy winter ocean. I think I scared the checkout gal with my level of excitement over finding these joyously variegated orbs of happiness. Once I had this massive case, I needed to find some recipes to use up some of these babies.
If you’ve never had a blood orange, run as fast as you can to a store that you trust to carry good produce and beg them to get some. Blood oranges are less acidic than a navel, and have a highly floral aromatic (at least to me), and berry flavor notes. Problem is, when exposed to air, the juice can become bitter, almost pungent, so you want to cut them right before use or eating.
I just love them because of their gorgeous color. If you can’t tell, they make me happy. So happy, I’m pretty sure I won’t even swear in this post.
While I can eat my weight in good oranges, let me just politely say that I pay for it. I shan’t go into further detail for your sake. Finding some recipes to make with these beauts was to my benefit.
Oh Internet, how I love thee some days. Enter the blog a happy food dance. If you love food, then you fully appreciate her notion that good food makes you want to dance. And so do blood oranges. So our hostess came up with this dee-lightful recipe for blood oranges scones. Jessica, God I love you so much.
This scone makes me swoon. Makes me smile. Makes me want to eat ev-ver-ry single bloody blood orange scone in the batch! These scones actually make my eyes roll back into my head.
Before I crow on any more, here is the delightful recipe from Jessica at a happy food dance. I’ve interspersed my pictures so you can see what each step looks like:
blood orange scones
- ½ cup granulated sugar
- 2 teaspoons blood orange zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, frozen
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
candied blood orange slices
- 1 blood orange
- ½ cup sugar
- ½ cup water
- 1 cup powdered sugar, sifted
- 2-4 tablespoons blood orange syrup
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, add sugar and blood orange zest. Massage together with your hands until fragrant and zest is evenly dispersed throughout.
- Add flour, baking powder and salt to bowl and whisk together.
- Grate the frozen butter and add to the flour mixture. Combine using a pastry cutter or two knives until mixture resembles coarse sand. Set aside.
- In a small bowl, whisk together cream, egg and vanilla.
- Add the wet ingredients to the flour mixture, stirring just to combine..
- Dump the dough out onto a lightly floured surface and shape into a rectangle that is about 4″ x12″.
- Cut into four equal pieces and then cut each piece diagonally to form 8 triangle scones.
- Transfer the scones to the baking sheet and bake for 18-22 minutes or until lightly golden and cooked through.
- Wash the orange and dry thoroughly. Cut the orange in half lengthwise, then using a sharp knife make thin slices of the orange.
- Pole out any seeds in the slices with a toothpick.
- In a saute pan, combine the sugar and water over medium high heat. Heat the mixture until the sugar dissolves and then add the orange slices, making one single layer with none overlapping.
- Reduce the heat to medium-low and let simmer 20-30 minutes, turning the slices at least once. (Paige here: the left is when 1st when the oranges 1st come to a simmer. the right is the beautifully pink syrup with the candied oranges after 20 minutes. Just…happiness)
- Remove from the heat and store in a container until ready to use.
- Mix the sifted powdered sugar and blood orange syrup from the candied oranges in a bowl until mixture is smooth. Adjust the consistency of the glaze by adding more or less syrup.
- Place scones on a wire rack a slowly spoon glaze over top. Layer candied oranges over glaze and let set until glaze has started to dry. Serve immediately.
My Thoughts After Baking:
- I’ve made these scones every year when blood oranges come around in the winter, and every year anyone who eats them tells me I am a baking genius. Why thank you. Like I’ve said before, a recipe creator – like Jessica – I am not. A maker of recipes I am. Thank you, darling Jessica. You, too, can be called a genius if you make these simple scones.
- Do yourself a favor and freeze your butter…I don’t, and every time I’ve made these, my bottoms are more brown than I would personally like. Browny bottoms makes frowny face. Not freezing the butter may be the culprit. I dunno.
- My oven heats up as quick as molasses flows during a polar vortex, and I forgot to turn the oven up until a few moments before I put these scones in. These cooked for 16 minutes in a 350F oven that was rising to 400F. In other words, set your oven to 350F, and bake these 15-20 minutes, but check them at 15 minutes. You might find they are done depending on your oven.
- I think a lower oven temp will help the bottoms be less brown.
- I forgot to sift the powdered sugar – shocker, I know. My glaze was frighteningly thick this go round, and I ended up adding almost all the syrup from making the candied oranges. No harm, no foul in my opinion. My glaze was thick and spreadable, more like frosting. If I wanted a pourable glaze like Jessica mentions, I would have needed to add juice from a blood orange. This would also be bloody delightful, because blood orange juice is bloody delicious.
- I’ve said in the past that we from this side of the pond miss the boat by putting cloyingly sweet glazes on our scones. Not the case with these pieces of bloody goodness. If you’re a purist, be my guest and leave off the glaze. But, trust me, as much as I love me a crumbly scone, this scone is sublime with the glaze. What works about the glaze is that the scone is so crumbly – almost dry. The glaze is cloyingly sweet. But then the tart of the candied blood oranges balances out the sweet glaze, and they compliment the crumbly scone like a gorgeous pair of shoes makes an outfit.