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–+ servings

Blood Orange Scones

5 from 1 vote
Light, tender, and flaky blood orange raspberry scones with a blood orange glaze.
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Prep Time25 minutes
Cook Time20 minutes
Chilling Time 30 minutes
Total Time1 hour 15 minutes
Servings8 scones
Calories365 kcal

Ingredients 

Blood Orange Raspberry Scones

  • 1 egg
  • 95 g sour cream (⅓ c. + 1 tbsp.)
  • 1 tsp. vanilla extract
  • 50 g granulated sugar (¼ c.)
  • zest of 2 blood oranges
  • 240 g all purpose flour (2 c.)
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 113 g unsalted butter cold, cubed (½ c.)
  • 120 g raspberries fresh or frozen (1 c.)

Blood Orange Glaze

  • 180 g powdered sugar (1 ½ c.)
  • 1-2 tbsp. blood orange juice freshly squeezed

Instructions 

Blood Orange Raspberry Scones

  • In a small bowl, whisk together the egg, sour cream, and vanilla. Set the mixture in the fridge.
  • Add the sugar into a medium sized mixing bowl. Zest the blood oranges into the mixing bowl, then use your fingers to rub the zest into the sugar.
  • Add in the flour, baking powder, and salt. Cube up your cold butter stick and add it into the dry ingredients.
  • Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small (pea-sized pieces.)
  • Make a well in the center of the ingredients. Add in the sour cream/egg mixture and raspberries.
  • Gently mix the dry ingredients into the wet ingredients. Once you reach a point where it seems hard to continue mixing in the bowl, pour the dough out onto a clean work surface.
  • Use your hands to lightly knead the scone dough until it comes together as one.
  • Form the dough into a circle that is 6" in diameter. Place the giant dough circle onto a sheet of parchment paper and on to a plate or tray. Cover the dough lightly with plastic wrap and let it rest in the freezer for at least 30 minutes, up to overnight.
  • Once you're ready to bake the scones, preheat the oven to 425°F / 220°C. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Slice the scones into 8 equally sized triangles. Evenly space them apart on the lined baking sheet.
  • If desired, you can brush a little bit of heavy cream on top of the scones to encourage the tops to brown. Bake for 15-20 minutes, or until the scones start to turn golden brown on the tops and bottoms.

Blood Orange Glaze

  • Add the powdered sugar to a small mixing bowl. Add in 1 tbsp. of freshly squeezed blood orange juice and mix. Add in more blood orange juice as needed until you reach your desired consistency (for me, this was ~1.5 tbsp. total)
  • Once the scones have cooled to room temperature, top them with the glaze. Garnish with more blood orange zest, then serve and enjoy!

Notes

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Nutrition

Serving: 1sconeCalories: 365kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 330mgPotassium: 86mgFiber: 2gSugar: 30gVitamin A: 466IUVitamin C: 5mgCalcium: 136mgIron: 2mg