Blood Orange Berry Scones with Apple Citrus Compote
Baking scones is a delightful way to create a warm, fragrant home to welcome guests. Any leftover compote can be stored in the refrigerator and enjoyed with Greek yogurt, spooned over pancakes or served as a complement to savory pork tenderloin.
INGREDIENTS
- Scones
- 2 cups A/P flour
- ½ cup granulated sugar
- 1 tablespoon blood orange zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into tiny pieces
- 1 large egg
- ½ cup half and half
- 1 cup mixed fresh blueberries and sliced strawberries
- Egg Wash
- 1 large egg, beaten
- 1 teaspoon half and half
- 2 tablespoons granulated sugar, for topping
- Glaze
- 2 tablespoons fresh blood orange juice
- ¾ cup powdered sugar
- Compote
- 1 Envy apple, peeled, cored, diced
- 1 teaspoon grated fresh ginger
- ¼ cup blood orange juice
- 1 tablespoon honey
- Segments from one blood orange
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment.
Wash and dry three blood oranges (since size and juiciness varies, best to have a few more on hand if additional juice is needed). Zest oranges until you’ve got one tablespoon of zest. Peel and separate one orange into segments. (If this sounds time consuming,
consider a quick on-line video to learn the quick technique). Squeeze the other two oranges to produce roughly ½ cup juice.
In a large bowl, combine flour, sugar, zest, baking powder and salt. Remove one tablespoon of mixture and toss with berries. Add butter pieces to the large bowl and quickly work them into the flour mixture (using your fingers, two forks, or a pastry cutter) until it resembles a course meal. Set aside.
In a small bowl, whisk together egg and half and half, then add to flour mixture. Use the fork to stir everything together just until moistened.
Gently stir berries into dough.
Empty the loose dough out onto a floured work surface, then shape the dough into an 8-inch round.
Cut dough into 8 wedges and carefully transfer to the prepared sheet so they maintain their shape.
Chill dough for 15 minutes before lightly brushing wedges with egg wash and sprinkling them with sugar.
Bake for 18-20 minutes, or until just golden brown. (Avoid overcooking as that will dry out the scones.)
While scones are baking, place all compote ingredients, except orange segments, in a small saucepan. Simmer over low heat, stirring occasionally, until apples are tender. Remove from flame and stir in orange segments.
Whisk together blood orange juice and powdered sugar to make glaze. Drizzle over slightly warm scones.
Place compote in a large ramekin and serve alongside butter with warm scones.
NUTRITION
- Calories: 333
- Carbohydrate: 47
- Sodium: 149