Have you already figured out what to make for Easter? I still haven't a clue! What I DO know is that I'll be taking a few of these flaky Orange Poppy Scones out of the freezer early tomorrow morning & popping them into the oven so we can start our Easter day off RIGHT! These buttery scones are infiltrated with the most addictive poppy seed crunch and are delicately perfumed by fresh, bright orange zest. Doesn't that just scream EASTER??!! Yeah, that's what I thought. I'm glad I saved a few for the special occasion. Way to go, me.
Now...tell me what you're making for Easter. I need ideas. Like...QUICK.
And we're off!
Get your ingredients going! I used cuties for this recipe. Took about 3 to get enough zest.
Hello dry ingredients. How are you today?
Have you met our friend, BUTTER? You will become instant friends.
Ahh look what we have here. All the fun stuff!
Fun stuff, meet butter & flour mixture.
I knew you three would hit it off well.
Plop! You all make your way onto a floured board.
And look! You become a circle with 8 triangles!
Then you get spritzed with some buttermilk & sprinkled with sugar....and then you bake.
You are a sight for sore eyes.
Just look at you!
So perfect & flaky. I split you open...On one side I added butter another apricot jam.
And quickly you disappeared....
Orange Poppy Scones
Makes 8 large scones
(recipe from Everyday Food Magazine)
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1/2 cup plus 2 tablespoons buttermilk
- 1 tablespoon finely grated orange zest
- 1/4 cup orange juice
- 1 large egg yolk
- 1 1/2 teaspoons poppy seeds
- coarse sanding sugar for sprinkling
- apricot jam & butter for serving
Preheat oven to 400 F. In a large bowl, whisk together flour, sugar, baking powder and salt. With a pastry blender, two forks, or your fingertips, work butter into flour mixture until the mixture resembles coarse meal, with a few pea sized pieces of butter remaining. With a fork, stir in 1/2 cup buttermilk, orange zest and juice, egg yolk & poppy seeds until just combined.
On a lightly floured surface, turn out dough and knead several times. Form dough into a circle, cut in half and cut out 8 triangles. Transfer dough to a parchment lined baking sheet. Brush the tops with 2 tablespoons buttermilk and sprinkle sugar on top. Bake scones until they are pale golden, about 15 to 17 minutes, rotating sheets half way through. Let scones cool on wired racks & serve with butter and jam.