Almond Orange Scones (Print Version)
# Ingredients:
→ Blood Orange Almond Scones
01 -
100g (1 cup) almond flour
02 -
250g (2 cups) all-purpose flour
03 -
½ teaspoon fine sea salt
04 -
2 teaspoons baking powder
05 -
65g (⅓ cup) granulated sugar
06 -
Zest of 2 blood oranges
07 -
Zest of 1 lemon
08 -
180g (¾ cup) butter, very cold
09 -
80g (⅓ cup) heavy cream, plus extra for brushing
10 -
1 large egg
11 -
1 teaspoon vanilla extract
→ Blood Orange Glaze
12 -
1 cup organic powdered sugar
13 -
2–4 tablespoons blood orange juice
14 -
Pinch of salt
# Instructions:
01 -
In a large bowl, whisk together almond flour, all-purpose flour, salt, baking powder, sugar, and citrus zest. Set the orange juice aside for the glaze.
02 -
Slice cold butter and use a pastry knife to cut it into the dry ingredients until the texture resembles coarse crumbs with pea-sized pieces.
03 -
In a small bowl, mix heavy cream, egg, and vanilla with a fork. Pour into the flour mixture and gently work with your hands until it starts to form a dough. Don’t worry if it’s a little rough.
04 -
Turn the dough onto a floured surface and shape it into a 1-inch-thick round. Cut into triangles or any shape you like. Freeze the dough in a container for a few hours or overnight.
05 -
Preheat oven to 400°F. Place frozen scones on a parchment-lined baking sheet. Brush with heavy cream and bake for 18–22 minutes, until golden on the bottom and set in the center.
06 -
Whisk together powdered sugar, a pinch of salt, and blood orange juice until smooth. Drizzle over cooled scones and serve.
# Notes:
01 -
Freezing the dough helps the scones rise better and hold their shape.
02 -
Mini scones will bake faster, so keep an eye on them starting at 15 minutes.