Blood Orange Scones with Cream

In Baking, Uncategorized on February 7, 2011 at 8:04 pm

Blood Oranges make the most beautiful juice – I wish it came through more in the scones and the cream, but they are just as good either way.  If you want to use regular oranges instead the recipe would be just as good (though I might cut the sugar back…).  Cake flour and heavy whipping cream give these scones a wonderful tender texture and cream takes it over the top! 

Blood Orange Scones

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup sugar
4 tsps baking powder
1/2 tsp salt
2 large eggs, beaten
1/2 cup heavy whipping cream, plus 2 Tbsps if dough is too dry
2 Tbsp blood orange juice
zest of a whole blood orange
1/4 cup of dried cranberries, heaping (optional)
butter, optional
raw sugar, optional

Directions: Preheat oven to 425 degrees.  Line baking sheet with parchment, silpat or grease and set aside.  In a large mixing bowl combine the dry ingredients; combine with pastry blender or fork.  Add the eggs, cream, juice, zest (and you can add the cranberries at this time or fold in during kneading), stir until a soft dough forms. 

Turn dough onto a lightly floured surface and knead 7 – 9 times.  Pat dough into a circle, about 3/4 inch thick and cut into 6 wedges.  Arrange wedges on prepared baking sheet, leaving at least 1/2 inch in between and bake until golden, about 11 minutes.  Upon removal butter the tops of the scones lightly and sprinkle with raw sugar (optional).

Serve warm.  These are delicious scones, but they didn’t really scream blood orange… or well orange for that matter so I made a mock clotted cream with blood orange juice and zest to pump up the flavor!

Mock Clotted Cream

1 cup heavy whipping cream
1/2 cup mascarpone cheese
2 Tbsp sugar

In a chilled bowl, combine the cream, mascarpone, and sugar.  Whisk for several minutes, or until the mixture becomes thick and forms a smooth cream.  Try not to just eat it out of the bowl – yes it’s that yummy.  Divide mixture in half (if you are making blood orange version as well) and refrigerate plain cream until ready to use.

Blood Orange Cream

1 to 2 Tbsps blood orange juice
1 tsp blood orange zest
1 Tbsp sugar, (blood oranges can be very tart – may not need)

Take half of mock clotted cream and add additional sugar, juice and zest; whip until thick buttery cream forms.   Refrigerate until ready for use.  Spread on scones… die and go to heaven.  Scones and cream are so delicious… hope you enjoy too!

  1. How in the world are you still losing weight!!!! You are amazing!!!!!!

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