Description
Light and flaky orange scones studded with poppyseeds…from Martha Stewart’s Everyday Food Magazine.
Ingredients
Scale
- 2 1/2 cups (20 oz) all purpose flour
- 1/4 cup (2 oz) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1/2 cup (4 oz) cold unsalted butter, cut into small pieces
- 1/2 cup (4 oz) + 2 tbsp (30 ml) buttermilk
- Zest from 1 orange plus 1/4 cup (2 oz) orange juice
- 1 large egg yolk
- 1 1/2 tsp (7 ml) poppy seeds
- coarse sugar, for sprinkling
- butter and jam, for serving
Instructions
- Preheat oven to 400F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or your fingers, work butter into flour mixture until mixture resembles coarse meal (a few pea-sized pieces of butter remaining is fine).
- Stir in 1/2 cup buttermilk, orange zest, orange juice, egg yolk, and poppy seeds with a fork, just until combined (I added a few tsp of buttermilk because the dough seemed too dry!).
- On a lightly floured surface, place dough and knead with hands a few times. Shape dough into a 7-inch square. Cut into 9 squares and cut each square into 2 triangles (18 total). Transfer scones to prepared baking sheets.
- Brush scones with remaining 2 tbsp buttermilk and sprinkle with coarse sugar. Bake for 15-17 minutes, until pale golden, rotating sheets halfway through. Allow scones to cool on wire racks. Serve warm with butter and jam.
Notes
From Everyday Food, May 2011
- Prep Time: 30 mins
- Cook Time: 17 mins