Best Orange Poppy Scones Recipes

ORANGE-POPPY SEED SCONES

Steps:

• Preheat oven to 400°F. Lightly flour heavy large baking sheet. Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend. Add to flour mixture; stir just until blended.
• Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges.
• Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

ORANGE POPPY SEED SCONES

Steps:

• Preheat oven to 375 degrees.
• Spray a baking sheet with non-stick spray.
• In a bowl, combine the flour, sugar, poppy seeds, cream of tartar, baking soda and salt.
• Cut the butter into the flour mixture with a pastry cutter or your fingers until it resembles cornmeal.
• In another small bowl, beat the egg with the orange juice; add the liquid mixture into the flour mixture and stir until just blended (you want to try and avoiding overbeating or overhandling the dough).
• Gently shape dough into a ball and cut in half.
• On a flour surface, pat each half into a circle, about 1/2 inch thick and about 8 inches in circumference.
• Cut each circle into 6 even wedges, and place the wedges, about 2 inches apart, onto the baking sheet.
• Bake 15 to 20 minutes, until golden brown.

ORANGE POPPY SEED SCONES

Steps:

• 1.In a food processor combine, almond flour, salt, and baking soda 2.Pulse in honey, eggs, and orange zest 3.Very briefly pulse in poppy seeds 4.Roll out dough to ½-inch thick between 2 pieces of parchment paper 5.Chill dough in freezer for 15 minutes 6.Using a heart shaped cookie cutter, cut hearts out of dough 7.Transfer to a parchment lined baking sheet 8.Bake at 350° for 25-30 minutes 9.Cool for 30 minutes 10.Serve

ORANGE-POPPY SCONES

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or your fingertips, work butter into flour mixture until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in 1/2 cup buttermilk, orange zest and juice, egg yolk, and poppy seeds until just combined.
• On a lightly floured surface, turn out dough and knead several times. Form dough into a 7-inch square; cut into 9 squares, then cut each in half diagonally. Transfer dough triangles to 2 parchment-lined rimmed baking sheets. Brush tops with 2 tablespoons buttermilk; sprinkle with coarse sugar. Bake until scones are pale golden, 15 to 17 minutes, rotating sheets halfway through. Let cool on wire racks. Serve with butter and jam, if desired.