Poppyseed-Orange Scones

Poppyseed-Orange Scones favorite summer scones

Poppy seeds add a bit of crunch to these Poppyseed-Orange Scones.

Poppyseed-Orange Scones
Yield: 12 scones • Preparation: 25 minutes • Bake: 13 minutes
  • 2 cups cake flour, such as Swans Down
  • ⅓ cup sugar
  • 1 tablespoon fresh orange zest
  • 2 teaspoons baking powder
  • 1 teaspoon poppy seeds
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cut into pieces
  • ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, orange zest, baking powder, poppy seeds, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  4. In a liquid measuring cup, combine ¾ cup cream and vanilla extract, stirring to blend. Add cream mixture to flour mixture, stirring until dough is moistened. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch fluted round cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush scones with remaining 1 tablespoon cream.
  6. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 13 minutes. Serve warm.

From TeaTime March/April 2015

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