Description
These Blood Orange Rosemary Poppy Seed Scones offer a delightful twist on traditional scones, combining the citrusy brightness of blood oranges with the aromatic freshness of rosemary and the crunchy texture of poppy seeds. Topped with a tangy blood orange glaze, these scones are perfect for breakfast, brunch, or a sophisticated afternoon treat.
Ingredients
Scones
- 2 3/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2-3 small blood oranges (zested & juiced)
- 1 1/2 tablespoons fresh rosemary (finely chopped)
- 1 1/2 tablespoons poppy seeds
- 1/2 teaspoon black pepper (finely ground)
- 1/2 cup unsalted butter (cold & cut into 1/4″ cubes)
- 1/2 cup buttermilk (at room temperature)
- 2 large eggs (at room temperature)
Glaze
- 1 cup powdered sugar (sifted)
- 2 tablespoons blood orange juice (reserved from scones)
Instructions
- Mix Dry Ingredients: Whisk together the flour, sugar, baking powder, salt, blood orange zest, rosemary, poppy seeds, and black pepper in a large mixing bowl until well combined.
- Cut in Butter: Add the cold butter cubes to the dry ingredients. Use a pastry blender, two butter knives, or your fingers to cut the butter into the mixture until the pieces are about the size of peas or large pearls, ensuring a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and 2 tablespoons of reserved blood orange juice. Add two-thirds of this wet mix to the dry ingredients and gently mix until the dough just begins to come together, leaving it rough and scrappy.
- Incorporate Remaining Wet Ingredients: Scrape down the sides and bottom of the bowl with a spatula to incorporate any leftover flour; add the remaining wet mixture and mix carefully to avoid overworking. Some visible chunks of butter and flour should remain.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gather and pat the dough a few times to help it come together into one piece. Avoid kneading to maintain texture and scone depth.
- Shape and Chill: Gently form the dough into one 7-8 inch disk for large scones or two smaller 3-4 inch disks for smaller scones, about 1 inch thick. Cut each disk into 6 pie-shaped wedges. Place them on a tray and chill in the freezer for at least 15-20 minutes.
- Preheat and Bake: Preheat the oven to 350°F (175°C). Place scones on baking sheets lined with Silpat mats or parchment paper, spacing 1 to 1.5 inches apart. Bake large scones for 30-35 minutes or small scones for 20-25 minutes, rotating the pans and racks halfway through, until golden brown.
- Prepare Glaze: Sift powdered sugar into a bowl, add 2 tablespoons of blood orange juice, and whisk until smooth and thick but pourable. Adjust consistency by adding more powdered sugar if too thin or more juice/water if too thick.
- Glaze and Cool: When scones have cooled slightly, drizzle the blood orange glaze over them. Allow the glaze to set for 15-20 minutes before serving for the best texture and flavor.
Notes
- Use cold butter and handle the dough minimally to achieve flaky, tender scones.
- Chilling the dough before baking helps the scones hold their shape and develop layers.
- For extra citrus flavor, add additional blood orange zest to the glaze if desired.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
