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
Date: October 25, 2006