Orange Poppy Scones

orange poppy seed scones

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.

smoosh

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.

rounding up the troops!

Hello dry ingredients. How are you today?

dry

Have you met our friend, BUTTER? You will become instant friends.

butter

Ahh look what we have here. All the fun stuff!

ingredient love

Fun stuff, meet butter & flour mixture.

making something good

I knew you three would hit it off well.

mixin

Plop! You all make your way onto a floured board.

plop

And look! You become a circle with 8 triangles!

making scones

Then you get spritzed with some buttermilk & sprinkled with  sugar….and then you bake.

into the oven!

You are a sight for sore eyes.

fresh from the oven

Just look at you!

YES

So perfect & flaky. I split you open…On one side I added butter another apricot jam.

butter on one side apricot jam on the other

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.

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14 Comments

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  • April 23, 2011

    I was just talking to my husband this morning about these scones a restaurant had when I was a kid that I really enjoyed. Maybe I just might have to make my own. Thanks for the recipe. I am bookmarking it.

  • April 23, 2011

    omg. I am in love with those flower petal shaped ramekins!! I already own 4 sets of white ramekins…think I can justify another set?

    btw…the orange scones look amazing :)

    • April 23, 2011

      YES!!! Imagine all the little tea lights you could put in them!

  • Emma in Sydney
    April 23, 2011

    It’s autumn here, and I’m making pea and ham soup, lentil soup with meatballs, and putting lots of sourdough bread on the table for the extended family. A little different from your northern spring Easter, but the sun is shining, and my winter vegetable seeds are just popping up, so I’m enjoying the autumn.

  • April 23, 2011

    These scones are beautiful! I love how tasty they sound. Great recipe.

  • April 25, 2011

    Every time that I come here, I keep asking myself when someone is finally gonna offer you a cookbook deal !
    I’ve been making more and more of your recipes lately and my boy’s starting to ask me whether it’s “from shutterbean” each time I cook up something yummy….THANK YOU for turning our dinners/breakfasts/snacks into something memorable ! :)

  • April 25, 2011

    These look amazing. Love the flavor combo, and poppy seeds make anything better. Definitely saving this recipe.

  • April 25, 2011

    beautiful photos

  • Jen S
    April 29, 2011

    Looks so scrumptious! It also (minus the poppy seeds) of the Berkley Zuni Cafe’s citrus scones. I have the cookbook and always omid the currants or add raisins. I love lemon poppyseed muffins, so why not in a scone too? This is added to my list of must makes.

  • April 5, 2013

    These are so delicious! I’ve made them 3 times since Easter, bc they go so fast!! I’ve added cranberries to a batch and they were just as good. mmmmm,mmmmm, mmmmm thanks for sharing the recipe, this is now a weekend staple :)

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