I’m sharing my recipe for my blood orange 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 about blood oranges
All citrus fruits are in season at this time of year (at the time of writing) 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 in baking
Buttermilk adds a lovely tang to your scones and goes so well with the sweetness of the blood orange syrup.
You’ll find it near the cream and creme fraiche at the supermarket, I love to use it for soda bread too, as well as in chocolate cakes.
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!
Ingredients
Here’s what you will need for the recipe. Get the quantities in the recipe card below:
- flour
- caster sugar
- baking powder
- butter
- buttermilk
- blood oranges – zest and juice and 1 whole
Method
- 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.
Blood orange recipes
More blood orange recipe ideas from my food blogging friends:
- orange curd made with blood oranges
- Plum and Blood Orange Cobbler
- blood orange and berry smoothie from Food to Glow
- blood orange gin fizz from Supper in the Suburbs
Giveaway (now closed)
To zest my blood oranges I use my Deiss Pro citrus zester and cheese grater (also available here for US readers).
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.
Enter the giveaway below where you could win one of three Deiss Pro citrus zesters/cheese graters.
Disclosure: BakingQueen74 was commissioned to develop and publish this recipe by Deiss Limited.
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Recipe
Blood Orange Buttermilk Scones
Ingredients
for the scones:
- 160 g plain flour (all-purpose flour)
- 70 g self-raising flour (or just use all plain flour)
- 2 tsp caster sugar (superfine sugar)
- ½ 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 (superfine sugar)
to decorate:
- 1 blood orange thinly sliced
Equipment
Instructions
- Sift the flour into a bowl and add the sugar, baking powder, salt and orange zest.160 g plain flour (all-purpose flour), 70 g self-raising flour, 2 tsp caster sugar (superfine sugar), ½ tsp baking powder, pinch salt, zest of 1 blood orange
- Rub in the butter until it forms rough breadcrumbs.55 g butter
- Stir in the buttermilk and orange juice to form a soft dough.150 ml buttermilk, 3 tbsp blood orange juice
- 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℃ / 410℉ 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.100 ml blood orange juice, 90 g caster sugar (superfine sugar)
- 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.1 blood orange
- Serve warm, split and filled with ricotta, mascarpone or clotted cream.
Ren Behan says
These graters are fantastic, and I’d use mine to zest a lime into a drizzle cake
ADEINNE TONNER says
First thing would be cheese i think
Peter Watson says
A lemon drizzle cake with lime
Cheryl price says
this is such a handy tool, I have been promising my kids a lemon meringue pie so this would be my first job 🙂
Kate | Veggie Desserts says
These scones look sensational! I love the idea of the blood orange syrup. The grater looks super useful as well!
jo liddement says
I would make an orange polenta cake and grate loads of oranges
Sarah Ann says
I would use it for lime zest for my key lime pie.
cheryl hadfield says
I would make a carrot cake, using the grater to grate the carrots
pete c says
an orange tart
laura says
homemade salmon pate
Kim m says
Love cheese scones, so perfect for grating the cheese x
Katie says
Grating zest for lemon drizzle cakes but I think it is also perfect for parmesan and ginger
Mary says
I would make lemon custard ice cream.
iain maciver says
a pizza and grate plenty cheese
Elizabeth says
I’m currently going through a spell of parmesan with (nearly) everything so that will be the first thing. My current grater is so blunt that you need to use a huge amount of pressure and inevitably grated knuckle gets added to the recipe!
Jayne says
I would use to make a lemon meringue pie, thanks.
Andrea Upton says
I would make a lemon drizzle cake
Harline Parkin says
I’d make some cheese straws for my grandchildren
Tracey says
Deiss Pro citrus zester/cheese grater for a lemon cheesecake YUM! 🙂 x
Tracy says
I would make some homemade pizzas with my children and would use the grater to grate cheese to sprinkle over the top x