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Author Notes: Scones remind me of a serene high tea (in Regent's Park) my parents brought me to when they visited me while I was an exchange student at the Chelsea College of Art and Design years ago. Scones are less sweet than a muffin and more substantial than a piece of toast. These scones evoke that wonderful day but with more exotic ingredients. Who wouldn't like a scone fragrant with blood orange and slathered in a sweet, citrusy, and minty butter? —testkitchenette
Serves 8 scones
Feta Blood Orange Scones
- 2 cups unbleached all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- up to 1/2 teaspoons salt (depending on how salty your feta is)
- 1/3 cup butter, cold and cut into pieces
- 1/2 cup milk
- 1/4 cup blood orange juice
- 3 ounces feta cheese, block form-drained and cut into pieces
- 1 tablespoon yogurt
- zest of 1 blood orange
- extra sugar to sprinkle on top of scones before baking
Minted Blood Orange Whipped Butter
- 1 stick unsalted butter, softened
- 3 tablespoons maple syrup
- 1 tablespoon blood orange juice
- zest of 2 blood oranges
- 1 teaspoon chopped mint
- tiny pinch of salt
- Preheat oven to 400F
- Combine flour, sugar, baking powder, and salt in a food processor and then add butter and pulse until it's the texture of very coarse sand
- Add the milk and pulse to combine. Then add in the blood orange juice, feta cheese, yogurt, and blood orange zest and pulse until dough forms into a sticky ball.
- Press into a 1 inch disk on a floured surface, sprinkle and then press coarse sugar on top. Place on a cookie sheet line with a Silpat or parchment paper. Cut into 8 triangles and separate. Bake for 15-20 minutes. Let cool and serve with butter.
- Combine all butter ingredients in a food processor or with hand held mixer until fluffy. Serve with scones.
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.