Both lemon and orange are my favorite
ingredients to use in scones. Add the poppy seeds and you have a definite
hit! Scones are best served warm and fresh, split open, and topped with either lemon curd or
thick homemade jam and clotted cream (Devonshire cream or creme fraiche).
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea Recipes.
More great
Scone Recipes,
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Orange Poppy Seed Scones
Recipe Type:
Scones,
Quick Bread,
Afternoon Tea and High Tea,
Orange Juice
Yields: 8 to 10 scones
Prep time: 20 min
Cook time: 15 min
Ingredients:
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.
Preparation:
Preheat oven to 400 degrees F. Spray a large baking sheetwith 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.
Note: 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 1 tablespoon milk; brush
onto top of scones. Bake 10 to 15 minutes or until golden brown. Remove from oven and serve 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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Freezing Scones
Courtesy of Debbie Anderson of
Victorian House Scones LLC.
Freezing baked scones:
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.
Freezing unbaked scones:
When the dough is made and patted into circles or cut into 8 wedges/circle, place on a cookie sheet and place, uncovered in the freezer. It will take about an
hour for the dough to freeze firm. Once the dough is firm, put frozen scones
into a zip-lock bag and return them to the freezer.
When you are ready to
bake the scones, simply take out as many as you want to bake and let them sit on the kitchen
counter on aluminum foil or parchment paper while you preheat the oven. They
should only be allowed to thaw as long as it takes the oven to preheat.
Once the oven is preheated, place the scones onto a fresh sheet of aluminum
paper or parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it
could easily add up to 4 to 5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).
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