Diana's Desserts - www.dianasdesserts.com

Orange-Poppy Seed Scones

Servings: Makes 8 scones
What's nice about this recipe is that if you want, you can substitute the grated orange peel and orange juice with grated lemon peel and lemon juice for a lemon poppy seed scone. I also recommend that depending on how much you like poppy seeds, to adjust the amount of poppy seeds to your liking, adding or reducing the amount to your own taste. These are really good and go well with coffee or tea. Spread them with butter, clotted cream or jam for a delicious breakfast treat or a late morning or afternoon snack.

If you don't have a food processor, you can make the scones by hand. Using a large mixing bowl, just add the chilled pieces of butter into the dry ingredients mixture until the mixture resembles coarse meal, then adding in the cream/beaten eggs/orange juice mixture, stirring just until the dry ingredients/butter mixture are moistened and the dough is soft, then just turn dough out onto lightly floured work surface, knead until dough is cohesive (dough will be a bit sticky), pat into an 8-inch circle and cut dough into 8 wedges. Bake and enjoy. That's it!

6 tbsp. (3/4 stick/3 oz./85g) unsalted butter
2 eggs, beaten
2/3 cup heavy cream
2 tbsp. orange juice
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
1 tbsp. poppy seeds
2 tsp. grated orange peel
Coarse sugar, for sprinkling over scones (optional)

1. Preheat oven to 425 degrees F/220 degrees C. Line a baking sheet with parchment paper. Set aside.

2. Cut butter into small pieces and place in refrigerator to chill.

3. Combine beaten eggs, heavy cream and orange juice, reserving 1 tbsp. of cream mixture for brushing over scones before baking. Set aside.

4. Using a food processor fitted with a steel blade, place flour, granulated sugar, baking powder, salt, poppy seeds and grated orange peel in work bowl of food processor, process until well combined. Add chilled butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.

5. Pour heavy cream mixture over flour/butter mixture. Stir just until dry ingredients are moistened and dough is soft (dough will be a bit sticky).

6. Turn dough out onto a lightly floured surface. Knead until the dough holds together and is smooth (approximately 30 seconds). Pat dough into an 8-inch circle (approximately 1/2 inch thick). Cut into 8 wedges and place scones 2 inches apart on prepared baking sheet. Brush the 1 tbsp. reserved cream mixture over tops and if desired, sprinkle with coarse sugar (optional).

7. Bake scones in preheated oven for 12 to 14 minutes or until lightly brown. Remove to wire rack to cool completely. Store scones in airtight container for up to 2 days.

Makes 8 scones.

Photograph taken by Diana Baker Woodall© 2006

Source: DianasDesserts.com
Date: October 25, 2006