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.