Want to know how to make perfect scones? These Blood Orange Scones have the perfect soft, fluffy inside and light, crust with a subtly sweet and zesty flavour from blood oranges.
Course: Afternoon Tea, Breakfast, Brunch, Snack
Cuisine: British, Various
Keyword: blood orange scones, english scone recipe, english scones, orange scones
For the Scones
360g(2 3/4 cups / 12.7oz) plain (all-purp) flour
1/4cupicing (powdered / confectioners) sugar
60g(1/2 stick / 2.1oz) cold unsalted butter
1tablespoon, packedblood orange zest
1/2cupblood orange juice
1/2cupwhole (full cream) milk
Preheat oven to 200C / 400F / 180C fan forced. Line a large baking tray with baking paper.
In a food processor, combine the flour, icing sugar, baking powder and salt, then process to disperse everything well.
Add the butter and zest and process for about 20-30 seconds just until the butter is small lumps (don't blend it in completely). If you don't have a food processor, use a pastry cutter or knife to gradually cut the butter into the flour mix.
Tip the mix into a bowl and gently mix through the milk and orange juice with a fork until you have a rough, sticky clumping dough.
Turn the dough out into a lightly floured surface and gently pull together then flatten the dough into a disk about 1 inch high.
Use a 2 inch circle cookie cutter to cut out rounds of dough and place them on the prepared baking tray. Brush with the 2 teaspoons of milk you put aside.
Bake for 20-25 minutes until golden on top.
Serve with Blood Orange Curd and cream
Equipment used: food processor, circle cookie cutter
I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).