It’s been about two weeks now since we’ve been asked to stay home to slow the spred of Covid- 19 and with all of the extra time and limited access to restaurant food, many of us have turned into the at home chefs we never knew we could be.
Though I have always loved cooking and sharing my recipes, I can admit that I definitely haven’t cook this much in a while. In the spirit of getting back in to a cooking/baking grove, I came up with this cool recipe for Blood Orange and Hibiscus scones. The Fresh floral flavor of hibiscus and the fruity citrus flavor of the blood orange work so well together and make for a delightfully fragrant breakfast (or any other meal) pastry.
The recipe for the scone is a basic one but the two exotic flavors of Hibiscus and Blood Orange, make these scones anything but basic. The hibiscus was quite an unusual ingredient for me but when I saw the dried candied treats at Trader Joe’s I just had to try them. They are wonderful as a snack and wonderful in these scones.
If you’re ready to get in on this delicious scone action, check out the recipe below and my Youtube video to watch me make them. Don’t forget to share this post with your friends and your share thoughts in the comments.
Blood Orange and Hibiscus Scones
For the Scone
- 2 cups All-Purpose flour (leveled )
- 1/3 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 6 tbsp Cold Unsalted Butter (Cubbed )
- 1/2 cup Heavy Cream (a little more to brush on tops)
- 1 egg
- 1 tsp Vanilla Extract
- 1 cup Diced Hibicus Flower
- 2 tbsp grated Blood Orange peel
For Blood orange glaze
- 1 cup powdered sugar
- 2 tbsp Juice from 1 medium Blood Orange
To make the Scone
Preheat oven too 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs. In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined.
Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point. Add the gated blood orange peel and the chopped hibiscus flowers. Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle.
Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled. Brush tops of scone with heavy cream.
Bake at 400°F (204°C) for 15-20 minutes or until the tops of the scones are lightly browned and cooked through
Remove from the oven and allow to cool completely.
To make the Blood Orange Glaze
In a medium-sized mixing bowl, whisk together the powdered sugar, juice of one blood orange until well combined. If the glaze is too thick add more juice to thin it out and if the glaze is too thin add more powdered sugar to thicken it.Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.
