Blood Orange Scones - Fresh Bean Bakery

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