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Blood Orange Scones with Orange Glaze
Blood Orange Scones with Orange Glaze are a true delight. They are called blood oranges due to their deep red, color. If you have never experienced a blood orange, pick one up. You’ll never forget the first time you cut a blood orange open and see how red the flesh of this orange truly is. Blood oranges have a sweet/tart flavor and are great used in a sauce to top vegetables, particularly cooked asparagus and green beans.
Sauces Made with Blood Oranges
Blood Oranges are grown primarily around the Mediterranean and now in California. This sweet/tart orange has a bright red or red-streaked white flesh. Most blood oranges are best eaten fresh, but the more acidic varieties, like the Maltese, work well in cooked sauces. The Hollandaise-based Maltaise Sauce, is a Hollandaise blended with orange juice and grated orange rind. The perfect accompaniment to cooked vegetables.
Though oranges originated in Southeast Asia, they now also thrive around the world in warm-climate areas including 🇵🇹 Portugal, 🇪🇸 Spain, North Africa and in the United States. The world’s largest producer is the US with Arizona, California, Florida and Texas producing the most. There are three basic types of oranges; sweet, loose-skinned and bitter. Sweet oranges are prized for eating and for their juice. They’re generally large and have skins that can be difficult to peel. They may have seeds or may be seedless. Among the more popular sweet oranges are the seedless Navel, the juicy, coarse-grained Valencia and the thin-skinned, red-fleshed Blood Orange. Sweet oranges are better eaten fresh than cooked.
Here at Turnips 2 Tangerines, we love our scones. After you make blood orange scones with orange glaze, make this recipe for Lime Cherry Berry Scones with Vanilla Lime Glaze . Look through our Recipe Box for more scone recipes you will want to try.
A delicious citrus scone made with the brilliant red fleshed blood orange.
- 2 cups flour
- 1 cup rolled oats
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 stick butter, cold and cubed
- 1 tablespoon blood orange zest
- 1 egg slightly beaten
- 4 tablespoons blood orange juice
- 4 tablespoons orange or honey flavored yogurt
- 2 tablespoons milk
- 1 cup confectioners' sugar
- 2 to 4 tablespoons blood orange juice
Preheat oven to 400º Line baking sheet with parchment paper.
In large bowl, combine flour, oatmeal, sugar, baking powder, salt and baking soda.
Cut in cubed butter with pastry blender until mixture resembles coarse crumbs.
With fork, stir in blood orange zest.
In small bowl combine egg, blood orange juice, yogurt and milk.
Add milk mixture to flour mixture, stir together.
Turn dough out onto well floured surface, knead 8 to 10 times.
Pat dough into 8 inch circle. Cut dough into 8 wedges.
Place on parchment lined baking sheet. Bake for 12 to 15 minutes or until lightly browned.
Remove from baking sheet and cool on wire rack.
Make Blood Orange Glaze
Mix together confectioners sugar and juice until reach desired drizzle consistency.
Drizzle over scones
For this recipe we used Greek Gods Honey-Orange Yogurt