Blood Orange Scones with Hazelnuts, Thyme and White Chocolate Drizzle

  • Blood Orange Scones with Hazelnuts, Thyme and White Chocolate Drizzle
  • Blood Orange Scones with Hazelnuts, Thyme and White Chocolate Drizzle
  • Blood Orange Scones with Hazelnuts, Thyme and White Chocolate Drizzle
  • Blood Orange Scones with Hazelnuts, Thyme and White Chocolate Drizzle
Posted on January 14, 2015

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

Yield: Makes 8 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


  1. Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


  • WOW! Cake for breakfast and its so pretty too. The blood oranges look beautiful in these scones. I love blood oranges and I’ll have to find some here in MD!


    • That’s how we roll! Ha ha. Thanks, luv!

  • Can you believe that I’ve never had a blood orange? I definitely need to change that after seeing these cones. And cake for breakfast is the way to go! I love this creative flavor, especially with that white chocolate drizzle!


    • No I can’t believe it! You should search some out. The color is just to DIE FOR. Of course, you can also use any kind of citrus in these scones. It should work out great!

  • I love scones! And blood oranges. And coffee. So I think a batch of these scones with my morning coffee is just what I need today 🙂


    • Sounds like a perfect morning, Aimee!

  • They’re gorgeous! I haven’t baked with blood oranges in so long. The color makes these scones pop like boom. Plus, there’s white chocolate on top. And I will never pass up a chance to eat chocolate for breakfast.


    • Any excuse to have chocolate for breakfast is a good excuse! XO

  • Heck yeah, Captain Brilliant! I love blood oranges and a zesty scone. I’m totally up for a cakey scone over a rock solid scone. The softer ones just go down soooo easily. Love these beauties!


    • Yes, they definitely go down easy. Too easy in fact! 🙂

  • I can’t believe I’ve never had blood orange. These look fabulous!


    • Oh you must find some. The color is amazing! Thanks, Dorothy! XO

  • I absolutely love all of the flavors you’ve got going on in these scones, Liz! I need to get my paws on some blood oranges asap.


    • Thanks, Ashley. Gotta snatch up those blood oranges while they are in season!

  • I love blood oranges, and I’m so happy it’s blood orange season! These scones would make such a delicious treat for breakfast!


    • Me too! The color makes me so happy! Good way to fight off the winter blues!

  • Nothing beats cake for breakfast, especially with my favorite fruit. These look awesome!


    • Glad we think alike, Matt!

  • These scones are tuggin at my heart strings! <3


    • Thanks, Trish! They are so perfect with tea and coffee. I love them! I hope you get a chance to try them out.

  • Cake for breakfast is the best! Love the flavors in these scones, Liz! Blood oranges are so good right now and these scones are the perfect way to use them up! They look incredible!


    • Loving me some blood oranges right now! Thanks, Kelly!

  • This looks so appetizing! Love what you did with the blood oranges too!


    • Thank you! They are my new favorite breakfast!

  • Wow! Blood orange + hazelnuts + white chocolate?! Talk about a dream combination. Cake for breakfast every day! 🙂


    • You are a girl after my own heart!

  • Adding blood orange to scones is brilliant! I love the flavor combo here! Also, I’m terrible at segmenting oranges too;)


    • Glad I’m not the only one, Sarah. I hated doing that task at the restaurant where I used to work!

  • Hooray for having cake for breakfast! I love citrus in scones, but have never tried blood oranges. Sounds so good!


    • I just can’t get enough of blood oranges this time of year!

  • I am A) terrible at segmenting oranges and B) obsessed with scones. Did you make these for me? 😉


    • Yes I did! 🙂

  • Blood orange and white chocolate sounds like a tasty combo Liz! I’ve been wanting to make scones…one day though when I’m done eating healthy 🙂


    • Guess you better Pin it for later!

  • I also HATE, hate, HATE segmenting oranges. I end up crushing them all but I’m so forceful with the knife. Anyway, these scones look beautiful! I imagine they’d be lovely with a cup of tea in the morning. 🙂


    • It’s so hard! I used to hate when I had to segment oranges at the restaurant I worked at for the salad plates. Because they never looked as pretty as you wanted them too. At least here, they get folded into the dough!

  • Oh how I love blood oranges… and any excuse to eat cake for breakfast! Gorgeous recipe! I just discovered your blog (thanks Broma Bakery!) and look forward to following your culinary adventures… cheers!


    • Yeah! Thanks! Glad you are now following along. Cake for breafast for the WIN!

  • I saw these on your instagram. I was like “wow… Those nicely drizzled scones look absolutely stunning! I wish I can have some!” Love to try the orange, thyme and chocolate combo.


    • Wish I could pass you some through the computer! XO

  • I am all about cake for breakfast! Especially when in scone form, because you’re right. They’re just sophisticated and fancy. I have got to try these since I’ve never had blood orange before…pinned!


    • Cake for breakfast is the best! Let me now if you try them out, Michelle!

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