I love blood oranges. The second I see them pop up at the market I as many as I can. I’m obsessed with the glorious crimson color of the flesh and its slightly tart flavor.
Blood Orange Scones adapted from here
1/3 c + 2 tbs granulated sugar
3 blood oranges, zested
3 1/4 c whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 c unsalted butter, cold & cubed
1 c buttermilk
2 tsp vanilla extract
2 tbs melted butter
Preheat oven to 425 degrees F. In a large bowl, combine 1/3 c sugar with the zest of 2 blood oranges; use your hands to mix until the zest is well incorporated into the sugar. Set aside 2 tbs of the blood orange sugar mixture. Stir in flour, baking soda, and baking powder. Add butter, using a pastry blender, fork, or hands to break up the butter and incorporate it into the dry mixture. Add buttermilk, vanilla, the zest of the remaining orange and the juice of one small blood orange. Mix all ingredients well. Knead with your hands for about 3 minutes. Part the dough in half and create 2 disks, about 1/2 inch thick and cut into 8 wedges (for smaller scones cut the 8 wedges in half diagonally). Brush with melted butter and sprinkle with the blood orange sugar that we set aside earlier. Bake for 13 minutes.
Blood Orange Glaze:
To create the glaze, combine 3/4 c powdered sugar, the juice of 1/2 blood orange, and 1/2 tsp vanilla extract. Mix well and pour over warm scones.