Description
These Blood Orange Rosemary Poppy Seed Scones teeter between savory & sweet with herby rosemary, zesty blood orange & delicately crunchy poppy seeds drizzled in a popping pink blood orange glaze.
Ingredients
Units
Blood Orange Rosemary Poppy Seed Scones
- 2 3/4 cups all purpose flour
- 1 tabelspoon 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)
Blood Orange Glaze
- 1 cup powdered sugar (- sifted)
- 2 tablespoons blood orange juice (- reserved from scones)
Instructions
- Whisk together the flour, sugar, baking powder, salt, blood orange zest, rosemary, poppy seeds and black pepper in a large mixing bowl.
- Add the cold butter cut into 1/4" cubes. Using either a pastry blender, the two butter knife method or by squishing the butter between your fingers, cut the butter into the dry ingredients until butter pieces are the size of peas or large pearls.
- Whisk buttermilk, eggs and 2 tablespoons of the blood orange juice together. Then add two-thirds to the dry ingredients. Gently mix the dough just until it comes together before adding remaining buttermilk mixture; it should be a little rough and scrappy.
- Scrape the dough from sides and bottom of the bowl using a spatula and mix again to incorporate any floury scraps. Do not over-mix, there should be visible chunks of butter and flour.
- Turn the dough out onto a lightly floured surface, it should come out of the bowl in mostly one piece. Gather and pat it a few times to get the dough to come together. Don’t knead the dough, you want it to be rough because this will give the scones depth and texture.
- Gently form dough into one 7”-8” disk for larger scones or two 3”-4” disks for smaller scones, about 1” thick. Cut the disk(s) into 6 pie-shaped wedges and chill in the freezer for at least 15-20 minutes.
- Preheat oven to 350°F. Place scones on baking sheets lined with Silpat mats or parchment paper, leaving 1”- 1.5” between the scones. Bake in the middle of the oven, 30 to 35 minutes for large scones or 20 to 25 minutes for small scones. Rotate the pan(s) front to back and rotate racks, halfway through the baking time. The scones are ready when they turn a warm golden color.
- Sift the powdered sugar into a mixing bowl. Add 2 tablespoons of the blood orange juice and whisk until smooth. The glaze should run off of the whisk in a thick flowing ribbon. If the glaze is too thin, slowly whisk in more powdered sugar. If the glaze is too thick, slowly add more blood orange juice or water.
- Once the scones have cooled slightly, drizzle the glaze over the scones. Allow the glaze to set up for 15-20 minutes before serving.
Notes
*Freezing or chilling the scones before baking helps the dough relax for a more tender interior and allows the butter to firm back up for a more crumbly exterior.
*Pre-baked scones can be stored in the refrigerator for 24 hours or frozen 2-3 months.
*Bake frozen scones straight from the freezer, no need to defrost. You may need to bake a few additional minutes.
*Go Gluten Free by swapping the All Purpose Flour for Bob's Red Mill 1 for 1 Gluten Free Baking Flour. It works like a charm with this recipe and you can barely tell the difference!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Scones
- Cuisine: Breakfast