Blood Orange Curd and Buttermilk Scones

Blood orange curd and buttermilk scones are a perfect addition to any tea or breakfast party.

Blood Orange Curd and Buttermilk Scones

My friends and I had a tea party today! Not to be confused with anything political, this was just a good old-fashioned girl gathering with tea, coffee, finger sandwiches and dessert.  I brought blood orange curd and buttermilk scones.  I also made these cucumber tea sandwiches, which were a hit.

Blood orange curd is no different than lemon curd, if you’ve ever had it.  You can make curd with any citrus fruit.  It’s a rich, tangy custard that goes well in tarts or spread thick on fresh scones.  If you’re feeling especially decadent it’s also heavenly by itself.  Blood oranges are typically available in winter months, and sometimes you can find the juice bottled at the grocery store near regular orange juice.  The recipe yields 5 cups, which is clearly a lot of curd and more than you’ll need to serve with the scones.  You can certainly cut the recipe in half, but I think it makes a great gift!  Buy some decorative canning jars and add cute labels.  I gave everyone at the party a small jar of blood orange curd.  Homemade gifts are always a special touch.

With regards to the scones, I only made a few changes to the original recipe.  Most notably, I cut down on the sprinkled sugar since I knew I’d be serving them with sweet curd.  If you’re making these scones as a stand-alone recipe, I recommend increasing the sugar to 4 tablespoons.

blood orange curd
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Blood Orange Curd

Course Breakfast, Brunch, Condiments, Snack
Cuisine British
Servings 80 1 tbsp servings

Ingredients

  • 5 large eggs
  • 6 large egg yolks
  • 13 ounces (1 3/4 cup) sugar
  • 1 1/2 ounces cornstarch
  • 1 3/4 cups blood orange juice, plus more as needed
  • 3 tablespoons lemon juice
  • 7 1/2 ounces butter, room temperature

Instructions

  • In a medium saucepan, whisk eggs, egg yolks and sugar together until smooth. Whisk the corn starch together with a bit of the blood orange juice to create a slurry.
  • Whisk the blood orange juice, the lemon juice and the slurry into the egg mixture.
  • Continue to whisk over medium heat until thick, 10-15 minutes. It should be the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning. This is less likely to happen if you use a heavy bottom saucepan.
  • Over low heat, slowly whisk in pieces of the butter.
  • Move the curd to a bowl and allow to chill in the refrigerator. It will continue to thicken as it cools.
  • Once cool, whisk in the additional 1/4 cup of blood orange juice if desired for flavor or to thin out the curd.
  • Store extra curd in the refrigerator with plastic wrap pushed directly against the curd to prevent a skin from forming.

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

 

blood orange curd
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Buttermilk Scones

These buttermilk scones are a perfect addition to any tea or breakfast party.
Course Breakfast, Brunch, Snack
Cuisine British
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 scones
Author Jennifer Farley

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 6 ounces (1 1/2 sticks) unsalted butter, cold and cut into small pieces
  • 1 cup buttermilk
  • 1 tablespoon grated orange zest
  • 1 ounce (1/4 stick) unsalted butter, melted, for brushing
  • 2 tablespoons sugar, for dusting

Instructions

  • Preheat the oven to 425 degrees F.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the cold butter pieces and, using your fingers, a pastry blender or a bench scraper, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It's fine to leave a few larger pearls of butter in the mix; they'll add to the scones' flakiness.
  • Add the buttermilk and zest to the bowl and use a fork to mix the ingredients until they are just combined. The dough will look soft and rough.
  • Gather the dough into a ball and place it on a lightly floured surface. Kneed it for a dozen turns. Cut the dough in half.
  • Roll out one piece of the dough into a circle that's around 1/2 an inch thick and 7 inches wide. Brush generously with butter and sprinkle a tablespoon of sugar on top. Cut the circle into 6 triangles and place on a baking sheet lined with parchment. Repeat with the second half of the dough.
  • Bake for 10-12 minutes, until both the tops and bottoms are golden. Serve warm or at room temperature.

Notes

Adapted from Baking with Julia

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

 

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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