I’m sharing my recipe for my blood orange buttermilk scones, ideal for blood orange season, that short time in January/February when blood oranges with their deep red flesh are in the shops.
All citrus fruits are in season at this time of year but I particularly love to squeeze blood oranges and enjoy a glass or two of deep red blood orange juice with its gorgeous colour. Apparently the dark blood-like colour of the flesh comes from a pigment and develops when the fruit develops with low temperatures overnight.
I also love to use orange zest in baking to make the most of the fruit and use as much of it as possible. Those vivid oranges produce the deepest red juice, which I made into a blood orange syrup to drench my blood orange scones.
The scones contain zest and a few tablespoons of juice from the blood oranges too.
Split them when warm and serve with ricotta, mascarpone or clotted cream. Just perfect, and making the most of the produce of the season too.
Buttermilk adds a lovely tang to your scones and goes so well with the sweetness of the blood orange syrup.
The colour of these oranges just looks so vivid on top of the scones. The blood like syrup dripping off too just makes you want to dip in your finger.
As you eat them you have the blood orange syrup on top as well as the orange zest and juice inside. A cornucopia of orange flavours!
Blood Orange Recipes
More blood orange recipe ideas from my food blogging friends:
- blood orange curd from Fuss Free Flavours
- blood orange squash from Tin and Thyme
- blood orange and berry smoothie from Food to Glow
- blood orange gin fizz from Supper in the Suburbs
Deiss Pro citrus zester/cheese grater Giveaway (now closed)
With a wide blade made of premium quality stainless steel, and dishwasher safe too, I find it indispensable in the kitchen whether for grating cheese, garlic, ginger or zesting lemons or oranges.
Disclosure: BakingQueen74 was commissioned to develop and publish this recipe by Deiss Limited.
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Blood Orange Buttermilk Scones
for the scones:
- 160 g plain flour
- 70 g self-raising flour (or just use all plain flour)
- 2 tsp caster sugar
- 0.5 tsp baking powder
- pinch salt
- zest of 1 blood orange
- 55 g butter cubed
- 150 ml buttermilk
- 3 tbsp blood orange juice
for the syrup:
- 100 ml blood orange juice (juice of 2 blood oranges)
- 90 g caster sugar
- 1 blood orange thinly sliced
- Sift the flour into a bowl and add the sugar, baking powder, salt and orange zest.
- Rub in the butter until it forms rough breadcrumbs.
- Stir in the buttermilk and orange juice to form a soft dough.
- Turn it out onto a work surface and pat the dough into a rough rectangle shape out 4 cm thick.
- Using a small fluted cutter, cut out approx 10 small scones.
- Add a little more orange zest on top of the scones and brush with a little milk.
- Place the scones on baking sheet lined with baking parchment.
- Bake in a preheated oven at 210 C for 9-11 minutes until golden.
- While the scones bake, place the blood orange juice and sugar in a small bowl. Microwave for approx 30 seconds and then stir, the sugar should dissolve.
- Then to reduce to a syrup, microwave on high for 2-3 minutes, keeping an eye on it and opening the door and stopping the cooking time each time it boils up to prevent it from boiling over.
- Once the syrup has reduced, leave it to cool and it will thicken further.
- Remove the scones from the oven and allow to cool for a few minutes.
- Place a thin slice of blood orange on top of each scone and pour over a little syrup.
- Serve warm, split and filled with ricotta, mascarpone or clotted cream.