Blood Orange Ginger Cream Scones
Flaky, moist & delicious cream scones with the flavors of blood orange and ginger made beautiful with a pretty pink blood orange glaze!
Equipment
- Food Processor
- Baking Sheet
Ingredients
Make the Scones
- 250 grams all-purpose flour
- 50 grams granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 113 grams unsalted butter, very cold
- 130 mL heavy cream, very cold Reserve 2 tablespoons for brushing the scones
- 1 teaspoon vanilla extract
- Zest of two Blood Oranges
- 1 inch knob of ginger root (or 1 teaspoon ground ginger)
Make the Glaze
- 250 grams powdered sugar
- Juice of one to two Blood Oranges
Instructions
Make the Scones
- Preheat your oven to 375℉ (190℃) and line a baking sheet with parchment paper or silpat mat. Set aside.
- In a food processor, combine flour, sugar, baking powder, and salt. Pulse 3 or 4 times to combine well.
- Cut the cold butter into 8 Tablespoon-sized pieces. Scatter over the flour mixture in the food processor and pulse until the mixture resembles coarse sand.
- Add the vanilla extract and the very cold heavy cream. Pulse 5 to 6 times until the dough begins to come together in clumps.
- Add the grated zest of two blood oranges and the peeled ginger root (or ground ginger).
- Transfer dough to a lightly floured surface and press down and shape in to a rectangle. Cut the rectangle in half and stack the pieces. Press down again into a rectangle and cut in half again. Repeat this process a total of 5 times. This creates layers in the dough for flaky scones.
- Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold it in half again, repeating this step 5 times and taking care to not overwork the dough.
- Shape the dough into a circle and place it on the prepared baking sheet. Cut the circle into 8 wedges with a knife or a bench scraper (my favorite tool!). Spread the wedges apart a little. Chill in the freezer for 5 minutes to help firm up the butter.
- Brush the scones with VERY COLD heavy cream. If you do not plan to glaze the scones, sprinkle on some granulated sugar or sparkling sugar. Bake at 375℉ (190℃) for 14-17 minutes or until edges are just beginning to turn golden brown. Allow the scones to cool completely on the baking sheet.
Make the Glaze
- Whisk together the powdered sugar and half of the juice from one blood orange. Add more liquid as needed to make a running glaze.
- Spoon the glaze over the scones when the scones are completely cool.
- Store at room temperature in an airtight container. Scones are best the day they are made but, thanks to the heavy cream in the recipe, these scones are still delicious up to 3 days later if stored air tight!
Video
Nutrition
Calories: 261kcalCarbohydrates: 62gProtein: 3gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 253mgPotassium: 35mgFiber: 1gSugar: 37gCalcium: 64mgIron: 2mg
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