Blood Orange Almond Scones
Scones made with blood orange and almond
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
- 2 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons granulated sugar
- Zest of 1 blood orange
- 8 tablespoons butter, room temperature.
- 1 cup sliced or slivered almonds
- 1-1 1/4 cups buttermilk (more in the winter, less in summer)
- 2/3 cup powdered sugar
- Juice of 1 blood orange
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.
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