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Rosemary Irish soda scones covered in blood orange glaze.

Blood orange rosemary Irish soda scones

Lauren Regnier
Course Breakfast, Dessert
Servings 6 large scones

Ingredients
  

For the scones

  • 2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 8 tbsp (1 stick) cold, unsalted butter cut into small pieces
  • 1 cup cold buttermilk
  • 2 tsp fresh rosemary chopped
  • 2-3 tbsp blood orange zest approx 2 oranges

For the glaze

  • 1 cup powdered sugar sifted
  • 2 tbsp blood orange juice freshly squeezed

Instructions
 

For the scones

  • Preheat oven to 425 degrees F. Line two baking sheets with parchment paper and set aside. 
  • In a large mixing bowl, whisk together flour, baking soda, baking powder, sugar, and salt. Add cold butter to flour mixture and break apart the pieces with your fingers until a crumbly, coarse meal forms. This will take a few minutes.  
  • Add cold buttermilk, rosemary, and orange zest and stir until just combined.
  • Using a 1/2 cup measuring cup, scoop mounds of dough onto the baking sheets leaving at least 3 inches of space in between each.
  • Bake 15-20 mins until bottoms are brown. Tops will still be light. Remove from oven and let cool on baking sheet. 

For the glaze

  • Sift powdered sugar into a bowl and gradually whisk in orange juice a little at a time until desired thickness. Add more juice for a thinner consistency. Whisk rapidly. 
  • Drizzle glaze on top of cooled scones and enjoy! 
Keyword soda scones