The blood orange is tart, not really one you would stash in your bag on the way out the door for a snack later in the day, rather a tasty little way to add some thing special to whatever you have on hand. Replace lemon juice with the orange juice in your vinaigrette, toss a slice or two in your hot or iced tea. Or make a fabulous PINK drizzle for freshly baked scones one weekend morning. Below is the recipe below that "wow"ed my girls. Anything pink goes over very well!
Local challenge for this recipe: Blueberries. I don't think there is a such thing as local when it comes to blueberries in San Diego, unless you have a bush or two in your back yard. And those huge clam shells you find this time of year at Trader Joe's or anywhere else for that matter, have traveled a long, long way. Blueberry is a summer fruit, but if you don't want to wait for summer grab a bag from the frozen food section. Look to see where they were grown, everything is required to be labeled these days. My personal favorite is "Wild Boreal Blueberries" from Trader Joe's. They are grown in Canada and wild harvested, which encourages people to leave the land as is. They are unbelievably small, and such a fantastic price, you really can't beat them!
Blueberry Scones with Blood Orange Drizzle
2 cups all purpose, unbleached flour
2 tsp baking powder
1 tbl sugar
1/2 tsp salt
4 tbs cold butter, cut into small pieces
2 eggs
1/2 cup milk
1/2 tsp vanilla
1 cup fresh or frozen blueberries
Preheat oven to 425.
Toss blueberries with a bit of flour. Set aside.
Mix flour, baking powder, salt, and sugar together. Add butter, cutting in with your fingers or use food processor, pulsing until mixture resembles coarse meal. Combine eggs, cream and vanilla, then stir into flour mix. Fold in blueberries. Scoop with medium scoop onto parchment lined baking sheet. Bake for about 15 minutes or until golden on tops.
Drizzle
(this is fun because it is pink!)
Juice of one blood orange
1 cup powdered sugar
Add juice in small amounts and stir until a thick syrup forms. Drizzle with spoon over each scone.
