Blood oranges are some kind of wonderful. Their juice is refreshing and bright and will mostly likely stain your counter. Worth it.
Blood oranges are good in any form.
The warm scones made the curd glaze-esque. Totally ok. It is also ok to eat spoonfuls of the curd by itself because it tastes like sherbet. No judgement, as I said, the heart wants what it wants.
3 egg yolks
2/3 c sugar
5 tablespoons cold butter cut into cubes
juice and zest of 3 blood oranges
1.Combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
2.Add juice and zest and whisk smooth
3. Bring water to simmer in medium saucepan use (along with metal bowl) as a double broiler to cook curd
4. Whisk over heat until mixture becomes thickened and coats the back of a spoon
5. Remove promptly from heat and stir in butter a piece at a time
6. Cover with a layer of plastic wrap directly on the surface of the curd and chill (curd will thicken as it cools)
1 cup all-purpose flour, plus more for dusting
1/8 cup sugar plus more for sprinkling
1 teaspoon baking powder
1 tablespoon blood orange zest, plus more for garnish
1/8 teaspoon sea salt
3 tablespoons unsalted butter, cut into small pieces
1/4 cup heavy cream
1/4 cup honey
1.Mix flour, sugar, baking powder, and salt together
2. Using your hands, mix butter into dry ingredients (until you achieve a sandy texture)
3. Zest orange and add to combined ingredients
4. Add 1/4 c. honey and incorporate
5.Add cream until dough comes together (it may be slightly more or less than the 1/4 c)
6. Knead dough on lightly floured surface, forming it into a circle about 1/2" thick
7. Cut into 4 triangular scones
8. Sprinkle generously with a mixture of sugar and zest
9. Bake on a parchment covered baking sheet for 10-12 minutes at 375 degrees
10. While scones are still hot, drizzle with more honey then top with blood orange curd