I love the cold weather winter brings, but after enduring several weeks of hearty and warming fare, I start craving something fresh and bright. Luckily, winter citrus is in season and has been readily available at the market. I’ve been going through it like crazy, eating it like candy and juicing it whenever I get the chance.
I finally got my hands on some gorgeous blood oranges the other day and I knew I had to incorporate them into something besides a glass of juice. Their beautifully hued juice and zest ended up in a glaze for some hearty toasted coconut and ginger scones. The flavor combination is spot on for bringing you out of a mid-winter slump or for just brightening your day :)
Toasted Coconut & Ginger Scones with Blood Orange Glaze
Makes 6 medium/large scones
for the scones
- 60g arrowroot flour
- 50g sorghum flour
- 50g millet flour
- 20g almond meal
- 2 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp psyllium husk
- 4 tbsp coconut sugar
- 4 tbsp shredded unsweetened coconut, toasted
- heaped tbsp minced candied ginger
- 75g coconut milk
- 60g melted coconut oil
for the glaze
- zest of 1/2 a blood orange
- 1 tbsp fresh blood orange juice
- 6-8 tbsp powdered sugar
Preheat your oven to 375 degrees and line a baking sheet with parchment or a silpat.
Combine the flours, baking powder, salt, psyllium, and coconut sugar in a bowl. Add the coconut and ginger and mix until they are evenly distributed in the flour mixture. Add the coconut milk and coconut oil and stir them into the flour mixture until they have been absorbed and the dough comes together.
Using a lightly greased 1/4 cup measure, portion out rounds of the dough, then place them on your prepared baking sheet. You should get 6 scones. Bake the scones for 18 to 20 minutes until they are golden and the tops are firm to the touch. Cool on the scones on the sheet for 10 minutes before moving them to a cooling rack.
While the scones are cooling, combine the blood orange zest, juice, and 6 tsbp of the powdered sugar. Whisk the mixture until it thickens. If it looks runny, add more powdered sugar a bit at a time until the glaze is thick but still pourable. Drizzle the scones with the glaze. The glaze will take about 30 minutes to harden. Store leftovers in an airtight container.