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.