Blood Orange Scones with Dried Cherries & Blood Orange Glaze
These citrusy blood orange scones are flecked with blood orange zest and dried cherries, then drizzled with a creamy blood orange glaze on top. They're the perfect way to savor the flavors of winter citrus season. They're quick to make and a delightful treat for any morning or afternoon!
Equipment
- Baking tray
- Parchment paper
- sharp chef's knife
- Wire cooling rack (optional)
- small mixing bowl
- citrus reamer or spoon
Ingredients
Scone Dough
- 2 cups all purpose flour or pastry flour
- 4 oz unsalted butter one stick; very cold
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp blood orange juice
- zest of 1 blood orange
- 1 large egg
- 1/2 cup heavy cream
- 1/3 cup dried cherries
Blood Orange Glaze
- 1 cup powdered sugar
- 2 tbsp blood orange juice
- zest of 1 blood orange
Instructions
Prepare the Scones
- Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
- Add the flour, sugar, salt, baking powder, orange zest, and diced cold butter to the bowl of a food processor. Blend for 5-6 seconds.2 cups all purpose flour, 4 oz unsalted butter, 1/3 cup granulated sugar, 2 tsp baking powder, 1 tsp kosher salt, zest of 1 blood orange
- Add the egg, heavy cream, 1 tablespoon orange juice, and dried cherries to the bowl on top of the flour mixture. Blend for 5-7 seconds or until it looks like large crumbles. Be careful not to overwork.1 tbsp blood orange juice, 1 large egg, 1/2 cup heavy cream, 1/3 cup dried cherries
- Dump the crumbles onto the parchment paper-lined baking sheet or a lightly floured surface. It may look very crumbly at this point, which is fine.
- Knead the dough into a ball and then press it into a round. Use a sharp knife to cut it into 6-8 even slices.
- Separate the slices then refrigerate for 15-30 minutes.
- Bake for 15-18 minutes or until golden brown on the bottom. Remove from the oven and allow the scones to set up on the baking tray for at least 5-10 minutes before moving them to a wire rack (optional).
Make the Blood Orange Glaze
- In a small bowl, add 2 tablespoons of blood orange juice, the zest of one orange, and half the powdered sugar.1 cup powdered sugar, 2 tbsp blood orange juice, zest of 1 blood orange
- Whisk well until fully integrated, then stir in the remaining sugar. Whisk to remove any clumps
Glaze the Scones
- Allow the scones to cool for 15-20 minutes, then drizzle or glaze the scones in whatever design you'd like. Eat right away or allow the drizzle to harden before storing in an airtight container.
Notes
Allow the glaze on the scones to set, then store the scones in an airtight container at room temperature for 1-2 days. You can also refrigerate or freeze them for later!
Feel free to use regular oranges (or another type of citrus). The blood orange glaze can be thicker, if you'd like. Just be sure to whisk in an additional tablespoon of powdered sugar a time until it's the way you like it.
Nutrition
Calories: 384kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 412mg | Potassium: 72mg | Fiber: 1g | Sugar: 27g | Vitamin A: 795IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg
Servings: 8 scones
Calories: 384kcal