• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Breakfast Recipes

    Blood Orange Almond Scones

    Lindsay Moe

    13 shares

    Blood orange almond scones are a beautiful, slightly sweet breakfast that goes perfect with coffee!

    Blood Orange Almond Scone on a plate with a blue floral pattern
    Jump to Recipe

    Anybody else straight up in love with blood orange season? We need to make scones about it!

    Blood oranges are a beautiful citrus fruit capable of turning the normal into the extraordinary. Almond scones were the perfect thing to pair with this pink wonder.

    Blood Orange cut in half next to a microplane

    I thought I was being ambitious, but it turns out scones are a cinch to pull together. Mix a few things together in one bowl, gently shape and cut them and throw them in the oven. It actually felt easier than muffins, which are my favorite breakfast treat to whip up.

    How to make buttermilk

    I didn’t have any buttermilk on hand so I made my own. Did you know you can do that? More science. I added 1 tablespoon of distilled white vinegar to 1 cup of milk and let it rest for about 10 minutes while I started mixing the scones. Buttermilk!

    Blood Orange Almond Scone Dough cut into 8 pieces
    Scones on Baking Sheet

    There is a lot of leeway in this recipe. If you don’t have a blood orange, any other citrus would be nice. You could cut the amount of butter down to as little as two tablespoons. The scones won’t keep as well without the full amount of butter but will be lower in fat.

    You could also cut down the granulated sugar or leave it out entirely. The glaze at the end is completely unnecessary (the scones are delicious without it) but adds a nice decorative touch.

    Empty Glaze Bowl

    These scones would be a beautiful addition to a Valentine’s Day breakfast or ladies’ brunch. They are surprisingly filling and accompany a cup of coffee beautifully. I ate mine with a handful of pomegranate seeds for more beautiful reds and a bit of crunch.

    Blood Orange Almond Scone on a plate with a blue floral pattern topped with glaze, pomegranate seeds, and sliced almonds
    a blood orange almond scone with icing drizzle on a plate

    Blood Orange Almond Scones

    Scones made with blood orange and almond
    5 from 1 vote
    Print Pin Rate
    Prep Time: 40 minutes
    Cook Time: 15 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 433kcal
    Author: Lindsay Moe

    Ingredients

    • 2 cups unbleached all-purpose flour
    • 1 cup whole wheat flour
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 4 tablespoons granulated sugar
    • Zest of 1 blood orange
    • 8 tablespoons butter,, room temperature.
    • 1 cup sliced or slivered almonds
    • 1-1 ¼ cups buttermilk, (more in the winter, less in summer)
    • ⅔ cup powdered sugar
    • Juice of 1 blood orange

    Instructions

    • Preheat oven to 500ºF. Dust a baking sheet with flour.
    • In a large bowl, thoroughly mix flours, powder, soda, salt, sugar, and zest. With a pastry blender, two knives, or your fingers, cut in the butter until the mixture looks like fine crumbs. Mix in the almonds. Add the buttermilk and stir for 20 seconds.
    • Turn the dough out onto a well floured surface and, adding flour as necessary to prevent sticking, gently knead the dough 8 to 10 times. Shape the dough into an 8 inch circle. Using a bench scraper or spatula, cut the dough into 8 equal pie shaped pieces, cutting straight down rather than “sawing” through the dough. Transfer the pieces to the prepared baking sheet, leaving an inch between each.
    • Turn the oven heat down to 450ºF. Bake the scones for 15 minutes or until just beginning to brown.
    • While they are cooling, mix together the glaze. In a small bowl, mix powdered sugar with just enough blood orange juice to make a thick glaze. Drizzle over cooled scones. Garnish with pomegranate seeds, if desired.

    Notes

    Adapted from The King Arthur Flour 200th Anniversary Cookbook
     

    Nutrition

    Calories: 433kcal | Carbohydrates: 56g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 355mg | Potassium: 400mg | Fiber: 4g | Sugar: 18g | Vitamin A: 425IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 2.6mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Breakfast Recipes

    • Crumb Top Blueberry Muffins

    Reader Interactions

    Comments

    1. Valerie @ From Valerie's Kitchen says

      January 12, 2012 at 11:19 am

      Hey there –

      Wanted to let you know I just nominated you for the Liebster Blog Award. Congrats! Check out my post to get the Liebster badge and pass the award on.

      -Valerie

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • Vegan Cookie Dough for One
    • Buttery Nipple Shot
    • Zesty Cream Cheese Stuffed Mini Peppers
    • Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    13 shares