This time last year: Spiced Roasted Chickpeas (2012)
I have always been a muffin girl. Take me to a coffee shop, or a fancy grocery store with a bakery case, and I will likely walk out with a muffin. It’s embarrassing.
You really shouldn’t take me anywhere.
Despite my deep love for muffins, I, for some reason, have never been a big scone fan! (that doesn’t even make sense!). That is, until recently.
My experience with scones from early on was not preferable. I must have had a few really terrible and dry scones early on, because I managed to steer clear of scones for years- something I now strongly regret.
It was my mom that finally inspired me to give scones a second chance, because my mother favors scones like I favor muffins….a ridiculous amount. Thus, I got over my nonsensical scone discrimination, tried my hand at a few recipes, and now can’t get enough of them!
These blood orange and blackberry scones might be my new favorite scone recipe. They are too good to be true, and perfectly seasonal! Pull out the flour, because it’s time to start cooking.
Lots of love,
A Rented Kitchen
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 1 large egg
- 1/3 cup sugar
- Zest of one large blood orange, or two medium blood oranges
- ½ cup unsalted butter, chilled
- ¾ cup blackberries
Orange Glaze Ingredients:
- 3 Tablespoons unsalted butter, melted
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 2-4 Tablespoons freshly squeezed orange juice from previous blood oranges
- Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
- In a medium-sized bowl mix the flour, baking powder, baking soda, and salt until blended; set aside.
- In a separate small bowl, whisk together the egg and the sour cream until smooth; set aside.
- In a large measuring cup, stir together the sugar and orange zest until the sugar is moist and the zest is evenly mixed in.
- Add the sugar mix to the flour and toss to combine. Once thoroughly mixed, cut or grate the chilled butter into the flour mixture, using your hands to work the butter into the flour until the mixture looks like coarse meal.
- Gently stir in the sour cream mixture until a dough consistency is formed.
- Gently fold the blackberries in (they will likely break up, and that is ok!), and form a dough ball. You do not want to over work the dough- it should be sticky but firm as you form it. If it is too sticky to manage, sprinkle additional flour over the top and work in.
- Once formed place the dough on a clean, dry, and lightly floured surface, and pat into an 8” inch circle. Using a sharp knife, cut the dough into eight triangles, and transfer each triangle to the prepared baking sheet.
- Bake for 15- 17 minutes, or until the tops begin to brown. Meanwhile, prepare the glaze by whisking together the ingredients in a small bowl.
- Once the scones have cooled, generously drizzle the tops with glaze. Enjoy!
Notes and Tips!:
- Adapted From: Sprinkle Some Sugar
- Yield: 8 scones
- Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links below!):