Monday, March 7, 2011

Orange Poppyseed Scones

A friend brought these scones to book club last month. I got the recipe from her to share! Sorry, I don't have a photo. But these are quite tasty! The notes and additions are hers, not mine. I personally haven't made this recipe yet.

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/4-inch pieces 

2 large eggs, divided
5 tablespoons freshly-squeezed orange juice
2 teaspoons grated orange zest*
1 tablespoon milk
* You may substitute lemon juice and zest for the orange juice and zest.
Preheat oven to 400 degrees F. Spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, combine flour, sugar, poppy seeds, cream of tartar, baking soda, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.
In a medium bowl, beat (1) one egg lightly with orange juice and orange zest. Add to flour mixture; stir just until mixed.
On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 2- or 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet.  

NOTE: When making scones, work the dough quickly and do not over mix. Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
In a small bowl, combine 1 egg and 1tablespoon milk; brush onto top of scones. Bake 10 to 15 minutes or until golden brown. Remove from oven and serve either at room temperature or warm.
NOTE:  I combined some powdered sugar (confectioners') sugar and orange juice together to make a think icing to top the scones after baking. If making Lemon Scones, use lemon juice.
Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 8 to 10 large scones and 12 to 14 smaller scones.

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