Ballin' on a Budget: Blood Orange Scones by audrey gebhardt

Friends, the time for too much pink food is right now. Blood oranges are making their way out of our lives for another ten months so LISTEN UP.

Blood Orange Scones

These Blood Orange Scones are seriously the best.scones.ever. I swear it. I’ve never tasted a better scone and I don’t expect to anytime soon.

They may seem crumbly and fussy and frustrating but I promise you- THAT’S THE GOOD PART! The fact that these are falling apart before they even hit the oven is what makes them so so so tender and good. Feel free to swap out any kind’ve orange for the blood oranges in this recipe! You could even leave the citrus out altogether and turn these into plain cinnamon scones!

But omg. Please do yourself a favor and make these. They’re really simple, you can freeze the dough for up to a few months and have fresh hot scones ANY MORNING OF THE WEEK.

Get to it!

(As always you can watch the video tutorial over HERE on my IGTV!)


Blood Orange Scones
Makes 16

1 stick unsalted butter
zest of two blood oranges
2/3 c sugar
2 1/2 c + 2 TBSP flour
1 TBSP cornstarch
2 TBSP baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 c heavy cream
1 egg

1 1/2 c powdered sugar
juice of 2-3 blood oranges

Cube the butter. Place in the freezer.

In a small bowl, zest the blood oranges over the sugar. Using your fingers, massage the zest into the sugar until everything is super fragrant and bright.

Combine the citrus sugar, flour, cornstarch, baking powder, cinnamon + salt in a large bowl, whisk to combine.

Take the cubed butter out of the freezer and using a pastry blender, fork or your hands, blend the butter into the flour mixture until the butter is the size of small peas and the mixture is pretty dry + crumbly.

Whisk the egg into the heavy cream then mix the egg/cream mixture into the flour/butter mixture GINGERLY. Be so so gentle and don’t over-mix or you won’t have flaky tender scones!

When the dough looks like it might want to start coming together, turn it out onto a lightly floured surface and form into a scraggly ball. Cut the ball into two pieces and kind’ve squish the dough together to form two separate 6” squares that are about 1” tall. Place the squares of dough on a baking sheet and place in the freezer for about an hour.

After an hour, preheat the oven to 400. Take the dough squares out of the freezer and cut each into four smaller squares, then cut each square into two triangles. (They might be falling apart at this point, fear not! just place the fallen parts of dough together to form a messy triangle on the parchment lined baking sheet to go into the oven and they’ll bake together! Some of these might look gnarly but they’ll taste SO SO good).

Place all of the triangles onto a parchment lined baking sheet and bake for 12-13 minutes, until the edges just start to turn golden brown.

While the scones are baking, combine the powdered sugar and orange juice and whisk until it’s a smooth, ‘pourable conditioner’ consistency.

Immediately glaze the scones when they come out of the oven.

Serve immediately or store in an airtight container for up to 4 days!