These Blood Orange Raspberry Scones capture the essence of bright citrus and sweet berries in a soft, tender pastry. Infused with the zest of blood oranges and dotted with juicy raspberries, each scone is topped with a zesty blood orange glaze, making them not only delicious but visually stunning. These scones are perfect for anyone looking to add a burst of flavor and color to their morning routine.
Why You’ll Love This: The combination of tangy blood orange and sweet raspberries offers a refreshing twist on traditional scones, providing a perfect balance of fruitiness and sweetness. The vibrant hues from the blood orange make these scones a feast for the eyes, while the flaky, buttery texture ensures each bite is as satisfying as it is delicious.
Perfect Occasion: These scones are ideal for brunches, morning meetings, or as a delightful treat to accompany your coffee or tea. They’re particularly suitable for special occasions such as Mother’s Day, Easter, or as a weekend treat to enjoy with family. Their colorful appearance also makes them a fantastic choice for celebrating the spring and summer seasons when bright flavors are especially appreciated.
Decoration Tips: For an extra touch of elegance, sprinkle some fresh raspberries or a few strands of blood orange zest atop the glaze before it sets. You could also dust with a little powdered sugar or drizzle with a thin line of dark chocolate for added visual appeal and a hint of chocolate flavor.
Ingredients:
- For the Scones:
- 1 egg
- 95 g sour cream (⅓ cup + 1 tbsp)
- 1 tsp vanilla extract
- 50 g granulated sugar (¼ cup)
- Zest of 2 blood oranges
- 240 g all-purpose flour (2 cups)
- 1 tbsp baking powder
- ½ tsp salt
- 113 g unsalted butter, cold, cubed (½ cup)
- 120 g raspberries, fresh or frozen (1 cup)
- For the Blood Orange Glaze:
- 180 g powdered sugar (1 ½ cups)
- 1-2 tbsp blood orange juice, freshly squeezed
- Prepare the Scone Dough:
- In a small bowl, whisk the egg, sour cream, and vanilla. Chill in the fridge.
- Rub sugar and blood orange zest together in a medium bowl. Add flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Make a well in the center, add the sour cream mixture and raspberries, and gently mix to form a dough. Knead lightly on a floured surface until combined.
- Shape into a 6-inch circle on parchment, cover, and freeze for at least 30 minutes.
- Bake the Scones:
- Preheat the oven to 425°F (220°C). Cut the dough into 8 triangles and place on a prepared baking sheet.
- Bake for 15-20 minutes until golden. Let cool.
- Prepare the Glaze:
- Mix powdered sugar with blood orange juice to desired consistency.
- Drizzle over cooled scones and garnish with additional blood orange zest.
Enjoy these delightful Blood Orange Raspberry Scones, a treat that combines citrusy freshness with berry sweetness, perfect for starting your day or enhancing your afternoon tea experience.
