Zesty Blood Orange Sourdough Scones (Edit recipe)

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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!

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PREP TIME

25 minutes

COOK TIME

22 minutes

INGREDIENTS

15

Serves: 8

Ingredients

Blood Orange Scones

2.5 cup Heritage White Flour - Sunrise Flour Mill, 384g
0.25 cup Cane Sugar, 66g
0.5 tsp Sea Salt
3 tsp Baking Powder
2 tsp Blood Orange, zest
12 Tbsp Butter, Unsalted, 170g - cubed and cold
0.333 cup Sourdough Starter, Homemade, discard
2 Tbsp Blood Orange, juice, freshly squeezed
0.333 cup Heavy Cream (Whipping Cream), +1 tbsp

Blood Orange Glaze

1.5 cup Powdered Sugar, 195g
3 Tbsp Blood Orange, juice, freshly squeezed
0.125 tsp Almond Extract
0.25 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

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.