Monday, February 06, 2012

Blood Orange Honey Yogurt Scones


I have seen several recipes calling for blood oranges but I could not find any in the grocery store. However, last week as soon as I walked into the grocery store, they were staring me right in the face--calling my name and telling me to buy them! Having never tasted blood oranges before I felt four was a good number to start with. When I got home I began searching through all of the blood orange recipes I had saved and somehow scones came to mind. I began reminiscing about the wonderful scones I made last year--grapefruit honey yogurt scones. The best part about these scones, in my opinion, were the pieces of fruit that were gently mixed in. I knew I had to make them again with blood oranges.


When I first cut into the blood oranges they had such a beautiful deep red--almost purple color. As soon as I tasted them I knew it was meant to be! It is a cross between a grapefruit and an orange; in this instance I only used the fruit from two oranges, but next time I will use at least three. These were the perfect morning breakfast. Additionally, you can do some of the prep work the night before to make things quicker in the morning. If you can find blood oranges, these are definitely a must make!

  • 2 blood oranges, zested then segmented and coarsely chopped
  • 1/4 cup sugar
  • 1/2 cup non-fat Greek yogurt
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, cold and cut into 1/4 inch cubes

Position oven rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with non-stick foil, parchment paper, or silicone mat.

In a measuring cup or small bowl combine yogurt, honey, and vanilla. In another small bowl, rub the blood orange zest and sugar together until the sugar is moist and fragrant.

Place the flour, salt, baking soda, baking powder, and 2 tablespoons of the sugar mixture in a food processor. Pulse until combined. Add the cubed butter and pulse in 1-second intervals until the flour mixture resembles coarse meal.

Pour the yogurt mixture over the flour mixture and pulse until dough is crumbly. Transfer to a medium sized bowl and fold in the coarsely chopped blood orange pieces.

Place dough on a lightly floured surface. Shape into an 8-inch round, 1-inch thick circle. Cut dough into 6 triangles. Place each triangle on the prepared baking sheet. Top each one with the remaining sugar mixture.

Bake for approximately 15-17 minutes or until scones are golden brown. Remove the scones from the oven and allow them to cool on the baking sheet for about 10 minutes.

Source: Originally adapted from Joy the Baker, as seen on The Way the Cookie Crumbles
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