I’ve discovered a socially acceptable way to have cake for breakfast.
Not that I’ve ever let social norms dictate whether I can eat cake before noon. But scones just seem so much more virtuous and sophisticated in the morning.
When I first thought about putting blood oranges in scones, I was a little worried that I would just end up a gummy, shaggy mess because of all the juice from the oranges. But nope. That didn’t happen. Instead I found myself in possession of the most moist (sorry, had to say it), cake-like scones I’ve ever eaten. There isn’t anything dry and crumbly about these babies.
Can we talk about segmenting oranges? I hate it. Probably because I’m not very good at it. And I only like to do things that I’m good as. Because I’m a brat. But if you’re a master at segmenting oranges, then I applaud you. But sorry to tell you that you’re skills will be somewhat wasted here. Because if you get beautifully intact segments, you’re just going to have to break them down into smaller pieces anyway before folding them into the dough. But hey, at least you got to practice your knife skills!
Recipe adapted from my Strawberry-Rhubarb Almond Scones
Blood Orange Scones with Hazelnuts, Thyme and White Chocolate Drizzle
- For the Scones
- 2 cups all-purpose flour
- 1/2 cup hazelnut flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (8 tablespoons) cold butter, cut into pieces
- 2/3 cup, plus 1 tablespoon, heavy whipping cream
- 1/4 tsp. vanilla extract
- 1 egg
- 1 tablespoon fresh thyme leaves
- 1 tablespoon blood orange zest
- 1/2 cup blood orange segments (from about 2 oranges)
- 1/3 cup hazelnuts, chopped
- For the White Chocolate Drizzle
- 4 ounces white chocolate, chopped
- 1 tsp. coconut oil
- Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.
- In the bowl of your food processor with the blade attachment combine the flours, sugar, baking powder, baking soda and salt. Add the cold butter and pulse until you have a coarse crumb.
- In a small bowl beat together 2/3 cup of the heavy cream, the vanilla extract and the egg. Add this liquid mixture to your food processor along with the thyme and blood orange zest. Pulse until the dough has just come together.
- Turn the dough out onto a well floured counter top and using your hands fold in the blood orange segments (if they are really long, break them down into smaller 1/2-inch sized pieces first) and the hazelnuts, being careful not to over work the dough. The dough will be wet. That’s OK. Flouring your hands will make the dough easier to handle.
- Using your hands, shape the dough into a round disk and then cut it into eight wedges. Transfer the wedges to your prepared baking sheet, leaving 1-2 inches between them, and brush the tops with the remaining tablespoon of heavy cream. Transfer to your pre-heated oven and bake for 13-15 minutes, until the scones are slightly golden around the edges. Remove from the oven and allow the scones to cool on their baking sheet for 10-15 minutes before transferring them to a wire rack to continue cooling.
- Once the scones have cooled, make the white chocolate drizzle. In a small heavy bottom saucepan (or in a double boiler) set over medium heat, melt the white chocolate with the coconut oil, stirring frequently. Once smooth, drizzle the melted white chocolate over the scones.
- Scones are best when eaten the day they are made, but they will keep for 2-3 days in an airtight container at room temperature. Allow the white chocolate to set before transferring them to a storage container.
1. You can make your own hazelnut flour by grinding hazelnuts to a course meal in your food processor. You could also substitute almond flour for the hazelnut flour.
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