Irresistible Blood Orange English Scones: A Seasonal Delight with a Zesty Glaze

Embrace the vibrant flavors of winter with these truly irresistible Blood Orange English Scones. I’ve taken the beloved classic English scone recipe and infused it with the bright, citrusy essence of seasonal blood oranges, creating a pastry that’s both familiar and wonderfully unique. Each scone is generously dipped multiple times in a freshly made, tangy blood orange glaze, transforming a simple baked good into a craveable masterpiece you’ll eagerly anticipate making year after year. This recipe offers a perfect way to celebrate and utilize this exquisite fresh citrus during its fleeting season.

While rooted in British tradition, I’ve thoughtfully adapted this classic English scone recipe to ensure ease and ingredient accessibility for home bakers in the U.S. However, to truly capture their authentic flavor and delicate texture, one crucial step is to opt for high-fat European or Irish butter. This premium butter, with its lower water content, is key to achieving that signature fluffy, tender crumb and the subtly crisp exterior that defines a perfect scone. It elevates the experience from good to extraordinary.

Crafting the Perfect English Scones: The Biscuit Method Explained

The methodology behind making classic English scones is refreshingly straightforward, drawing parallels to what professional kitchens refer to as the “biscuit method.” This naming is quite fitting, as the process for creating these delightful scones is almost identical to preparing flaky biscuits. The goal is to work the butter into the flour just enough to create pockets of fat, which then steam during baking to produce an incredibly light and airy texture. Understanding this fundamental technique is the first step towards scone perfection.

To make the process even more effortless, I’ve adopted a stand mixer approach, inspired by renowned baker John Whaite. This method significantly reduces hands-on time and ensures consistent results every time. You’ll also notice the recipe relies on grams for measurements. This is a true English recipe, embracing the metric system for precision, which is crucial for baking. If you’re not accustomed to metric measurements, don’t fret – it’s incredibly simple to adopt. Just make sure you have a reliable kitchen scale at the ready. Weighing ingredients provides unparalleled accuracy, leading to consistently perfect scones.

I always begin by weighing out all my ingredients. This “mise en place” approach makes the actual mixing process incredibly swift and enjoyable. You’ll be amazed at how quickly everything comes together when you have all components prepped! While I prefer to use separate bowls for a more controlled approach, in the real world, you can streamline by measuring all dry ingredients directly into your stand mixer bowl, adding the butter, and then combining all wet ingredients in a single measuring cup. Less washing up is always a win!

Once your ingredients are prepped, attach the paddle attachment to your stand mixer. Add the dry ingredients and the cold, cubed butter to the bowl. Blend on a low speed until the mixture transforms into a coarse, crumbly texture, reminiscent of almond meal. It’s essential that the butter is fully incorporated into the flour, but without overworking the mixture. The goal here is to create tiny pockets of butter coated in flour, which will contribute to the scones’ flakiness. Next, pour in the wet ingredients and mix just until everything is combined. The dough might still appear slightly dry or shaggy; this is perfectly normal and desired, as overmixing leads to tough scones.

Gently transfer the dough from the mixer bowl onto your lightly floured work surface. With clean hands, carefully bring the dough together, pressing and folding it just until it forms a cohesive mass with no remaining cracks. Avoid excessive kneading; remember, gentle handling is paramount for tender scones. Once formed, cover the dough with plastic wrap and let it rest in the refrigerator for approximately 20 minutes. This resting period is crucial as it allows the gluten to relax, making the dough easier to roll out, and helps firm up the butter, which contributes to a flakier end product.

After its brief chill, it’s time to roll out your scone dough. I told you this recipe was super fast! Aside from the short resting time, these scones come together in a flash. If you’re really pressed for time, you can even skip the chill, though the texture might be slightly less flaky. Roll the dough to about a 1-inch thickness. I typically cut my scones into 2.5 to 3-inch circles using a round cutter. You can certainly adjust the size – make them larger for a more substantial treat or smaller for delicate bites – just remember that altering the size will necessitate adjusting the baking time accordingly.

Carefully place the cut scone rounds onto a parchment-lined baking tray, ensuring they are spaced about two inches apart to allow for proper airflow and even baking. Before baking, brush the tops of each scone with a simple egg wash (typically one egg yolk mixed with a splash of milk or water). This step not only gives the scones a beautiful golden-brown sheen but also contributes to a slightly crisper top crust. Then, transfer them to your preheated oven and bake until golden perfection is achieved.

The moment the scones emerge from the oven, quickly push them close together on the baking pan. Immediately cover them with a clean tea towel. This ingenious trick allows them to continue cooking gently with residual heat and, more importantly, steams them slightly. This steaming process is absolutely paramount for achieving that soft, pillowy, and delicately chewy texture that makes English scones so utterly delightful. Let them rest under the towel for about 10 minutes before proceeding.

While the scones are cooling slightly, prepare the vibrant blood orange glaze. This quick and easy glaze requires just two ingredients: freshly squeezed blood orange juice and powdered sugar. Simply combine them in a bowl, whisking until you achieve a thick yet flowing consistency. The amount of juice you use will determine the glaze’s thickness – add a little at a time until it’s perfect for dipping. The natural tartness and beautiful ruby hue of the blood orange juice will infuse the glaze with an unparalleled zesty sweetness that perfectly complements the rich scones.

With your glaze ready and the scones still just faintly warm – not hot, but definitely not cold – it’s time for the final magical touch. Dip each scone into the blood orange glaze, allowing any excess to drip off. Work your way through the entire batch, giving the first dipped scones a few moments to set. Then, if you’re like me and adore a thick, luscious glaze, start from the beginning and dip them a second, or even a third time. This layering creates a beautiful, thick coating that adds both visual appeal and an incredible burst of flavor to every bite. Let them cool completely on a wire rack until the glaze is firm to the touch.

Serving Suggestions: The Perfect Accompaniments for Your Scones

These exquisite blood orange English scones, whether glazed or plain, are a true delight and deserving of classic accompaniments. Traditionally, English scones are served with a generous dollop of rich clotted cream, alongside fresh butter, or a spoonful of your favorite fruit jam. While the blood orange glaze provides a wonderful flavor on its own, if you choose to forgo the glaze (which is perfectly fine!), I highly recommend serving them slightly warmed with a smear of good quality butter and one of my homemade jams. Here are a few fantastic jam recipes that would perfectly complement the delicate flavor of these scones, offering a balance of sweetness and fruitiness:

• Quick Peach Jam: A classic choice, offering sweet, juicy peach notes.
• Homemade Raspberry Jam: The tartness of raspberries beautifully cuts through the richness of the scone.
• Bourbon & Brown Sugar Peach Jam: For those who enjoy a touch of sophistication and warmth, this jam is a superb pairing.
• Cran-Raspberry Jam: A delightful blend of sweet and tart, perfect for a cozy afternoon tea.

Pairing your homemade scones with a warm cup of tea or coffee elevates the experience to a blissful moment of indulgence. Whether for breakfast, an elegant brunch, or a traditional afternoon tea, these Blood Orange Scones are sure to impress and satisfy.

📖 Recipe

Yield: 15ea

Blood Orange Scones

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

I get a little technical with my scone recipe, you will need a kitchen scale that can measure grams because scones are wholeheartedly British and the technical aspect ensures they come out the same every time you make them!

Ingredients

• 450 g All-Purpose Flour
• ¼ teaspoon Kosher Salt
• 80 g Granulated Sugar
• 12 g Baking Powder
• 85 g Unsalted Irish Butter, room temp
• 150 g Sour Cream
• 150 g Buttermilk
• 1 teaspoon Blood Orange Juice
• 1 Egg Yolk, for glazing
• 1 cup Powdered Sugar
• 1 tablespoon Blood Orange Juice, fresh

Instructions

1. Preheat the oven to 400˚F.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, sugar, baking powder, and butter to the bowl. Blend until it looks like fine bread crumbs or almond meal.
3. In another bowl, combine the sour cream, buttermilk, and lemon juice and stir to combine.
4. Add the wet ingredients to the dry and mix just until the dough begins to come together. Only about 15-20 seconds.
5. Remove the dough from the bowl and gently press it together until it is well pressed together and no cracks remain.
6. Rest the dough in the refrigerator, covered, for about 20 minutes.
7. Roll the dough out on a lightly floured surface and cut them into the shape and size you desire, any shape works.
8. Place them on a parchment-lined baking sheet about 2 inches apart.
9. Brush the tops of the scones with the egg yolk and bake in the preheated oven for 13-15 minutes, until golden brown.
10. Remove from the oven and scoot them close together on the pan and cover them with a clean kitchen towel for 10 minutes.
11. Make the blood orange glaze by squeezing the juice of one blood orange into a bowl. Measure out 1 tablespoon and mix into the powdered sugar. Use more or less juice depending on how thick or thin you want your glaze.
12. Dip each cooled scone into the glaze, turn them over and allow them to continue to cool until the glaze is set.
13. Enjoy with fresh cream or jam, and a cup of tea!

Notes

These are traditional English scones adapted from an Instagram story shared by @john_whaite.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving:
Calories: 228Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 183mgCarbohydrates: 37gFiber: 1gSugar: 14gProtein: 4g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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