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
Feta Blood Orange Scones
unbleached all purpose flour
up to 1/2 teaspoons
salt (depending on how salty your feta is)
butter, cold and cut into pieces
blood orange juice
feta cheese, block form-drained and cut into pieces
zest of 1 blood orange
extra sugar to sprinkle on top of scones before baking
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.