Zesty Blood Orange Sourdough Scones
These buttery, tender scones are infused with the bright, citrusy flavor of fresh blood oranges and a subtle tang from a sourdough starter. The result? A perfectly flaky, lightly sweet treat with a crisp golden exterior and a soft, delicate crumb. Topped with a luscious blood orange glaze enhanced with hints of vanilla and almond, these scones are an irresistible addition to any breakfast, brunch, or afternoon tea. Simple to make, bursting with citrus flavor, and best enjoyed fresh!
PREP TIME
25 minutes
COOK TIME
22 minutes
INGREDIENTS
15
Serves: 8
Ingredients
Blood Orange Scones
- 2.5 cup2.5 cup2.5 cup Heritage White Flour - Sunrise Flour Mill, 384g
- 0.25 cup0.25 cup0.25 cup Cane Sugar, 66g
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 3 tsp3 tsp3 tsp Baking Powder
- 2 tsp2 tsp2 tsp Blood Orange, zest
- 12 Tbsp12 Tbsp12 Tbsp Butter, Unsalted, 170g - cubed and cold
- 0.333 cup0.333 cup0.333 cup Sourdough Starter, Homemade, discard
- 2 Tbsp2 Tbsp2 Tbsp Blood Orange, juice, freshly squeezed
- 0.333 cup0.333 cup0.333 cup Heavy Cream (Whipping Cream), +1 tbsp
Blood Orange Glaze
- 1.5 cup1.5 cup1.5 cup Powdered Sugar, 195g
- 3 Tbsp3 Tbsp3 Tbsp Blood Orange, juice, freshly squeezed
- 0.125 tsp0.125 tsp0.125 tsp Almond Extract
- 0.25 tsp0.25 tsp0.25 tsp Vanilla Extract
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Process
- Line a baking sheet with parchment paper and set aside.
- In a large bowl combine the flour, sugar, baking powder, salt and blood orange zest. Whisk to combine.
- Add the cold, cubed butter and use a biscuit cutter or or your hands to crumble to the butter into the flour mixture. It should resemble coarse meal.
- Mix in the sourdough discard.
- Next add the blood orange juice and then the heavy cream and use your hands to bring the mixture together. It will be very crumbly at first but as you begin to knead it the mixture should start to come together. If it is still too dry add a tablespoon of cream at a time.
- Once the dough can form into a loose ball place it on a lightly floured counter and form into an 8 inch disk.
- Slice in half lengthwise and then cut each by half into 4 triangles.
- Place on a baking sheet and chill in the freezer while you are preheating the oven.
- Preheat the oven to 400.
- Brush the top of the scones with heavy cream and bake for 20-22 minutes or until slightly browned. Remove from the pan and place on a cooling rack.
- While the scones are cooling add all of the blood orange glaze ingredients to a bowl and whisk to combine.
- Drizzle the glaze on the the cooled scones. Serve immediately. Best if eaten day of.
Notes
These scones have a subtle orange flavor. You can always increase the zest if you want more citrus.
Chilling the scones before baking is ideal. It helps keeps the butter cold and create a flakey scone.
For extra golden tops, brush the scones with heavy cream right before baking.
Try not to overmix/knead the dough. You can omit the sourdough starter if you don't have it. However, you may need to increase the amount of cream that goes in.Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 457 |
| Fat: | 21 g |
| Carbohydrates: | 61 g |
| Protein: | 13 g |
| Cholesterol: | 58 g |
| Sodium: | 149 mg |
| Fiber: | 1 g |
| Sugars: | 28 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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3 responses to “Zesty Blood Orange Sourdough Scones”
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STOP! These are gorgeous Jessi!
Can we please be neighbors?
Thank you!! Wish I could pass some off to you guys.
Woah…Jessi!! These look delish and I’m guessing that kiss of sourdough starter is simply magical!