Go Back
+ servings
5 from 12 votes

Blood Orange Buttermilk Scones

Simple recipe for blood orange buttermilk scones, which you will enjoy as part of a cream tea 
Course Baking
Cuisine British
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 10
Calories 178kcal


for the scones:

for the syrup:

  • 100 ml blood orange juice (juice of 2 blood oranges)
  • 90 g caster sugar

to decorate:

  • 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.


Calories: 178kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 56mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 192IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg