Three words: buttery, crumbly, citrusy. Those are the words that basically sum up these scones. They're quick to make, and they keep for a few days that way you can enjoy them in the morning with a nice cup of coffee. These are way better than any Starbucks scones that you'll ever have.
3 cups (448g) all purpose flour
Pinch of salt
2 tsp (8g) baking powder
1/2 tsp (4g) baking soda
1/2 cup (112g) cold cubed butter
1/2 cup (95g) heavy cream
3/4 cup (175g) whole milk
1/4 cup (58g) granulated sugar
Zest 1 lemon
Zest ½ blood orange
Blood Orange Glaze:
1 cup (150g) powdered sugar
Juice 1 blood orange (43g)
Cut cold butter into cubes. Place back into the fridge until needed.
In a large bowl with all-purpose flour, add sugar, baking powder, baking soda, salt. Whisk together until incorporated. Next add the zest of half a blood-orange.
Take the chilled butter from the fridge and add to the flour fixture. Using your hands, incorporate and break apart the butter until left with pea-sized bits.
To that mixture, add heavy whipping cream and whole milk. Using a wooden spoon, carefully mix until it begins to form a dough. Make sure to not over mix.
Once it starts to come together, use your hands to fold the dough over itself and lightly press it into itself. Knead until it comes together.
Lightly flour a work surface and turn your dough out onto it. Gently pat dough into a 9-inch long rectangle. Fold into thirds, rotate 90 degrees and press out again into the rectangle. Fold into thirds again, rotate it 90 degrees and press out one more time.
Form dough back into a circular disc, ¾ of an inch thick.
Just like a pizza, cut dough into 8 equal triangles. Arrange pieces on a parchment lined baking sheet. Using a brush, lightly brush the top of your scones with heavy cream.
Bake scones in an oven preheated to 450 degrees Fahrenheit for 15-18 minutes or until the tops of them are golden brown.
Combine powdered sugar, and juice from a blood orange in a bowl and whisk together until incorporated.