1teaspoonfreshly grated Blood Orange Zestor Navel Orange zest when Blood's are not in season
5tablespoonsbutter
1egg
½cupmilk
Blood Orange Glaze
2tablespoonssalted butter
2tablespoonsGolden Door Blood Orange Marmalade
1teaspoonfreshly grated orange zestas above
1cupconfectioners' sugar
Instructions
Place a rack into the center of the oven and preheat to 400 degrees F.
Prepare a baking sheet by lining it with parchment.
In a large mixing bowl, whisk together the flour, sugar, orange zest, baking powder, and salt.
Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
In a small mixing bowl, whisk together the egg, milk and Blood Orange Marmalade.
Pour the mixture into the dry ingredients and stir until it just comes together. Then using a rubber spatula, knead and fold it together about 8 to 10 times.
Prepare a flat surface by dusting it with flour, and turn the dough out onto it.
Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Transfer the disk of dough to the prepared baking sheet and cut it into 6 wedges. Cutting it before baking allows for easy separation, but keeping the wedges together during baking allows for the scones to be bit more moist than is typical.
Bake for 20 minutes or until tops are lightly golden and firm. Transfer to a wire rack and allow to cool for 10 minutes while you prepare the glaze.
Glaze
In a medium microwavable bowl, place the Blood Orange Marmalade and butter.
Place bowl into the microwave and set on high for 30 seconds.
Whisk to incorporate.
Add the confectioner's sugar and whisk again to mix well, removing any lumps.