Orange Poppy Seed Scones, Scone Recipe, Quick Bread Recipe, Tea Recipe

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).

Orange Poppy Seed Scones

2 1/2 cups all-purpose flour
1/3 cup 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 teaspoons grated orange zest
2 large eggs, divided
2 tablespoons freshly squeezed orange juice
1 tablespoon milk

Preheat oven to 400 degrees F. Spray a large baking sheet with 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. 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 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 15 to 18 minutes or until golden brown. Remove from oven and serve either at room temperature or warm.

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 12 to 14 scones.

Freezing Scones

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, put 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, simply take out as many as you want, and let them sit on the kitchen counter on a piece of foil or parchment paper while you preheat the oven. They should only be allowed to thaw only as long as it takes the oven to preheat. Once the oven is preheated, put the scones onto a fresh sheet of parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it could easily add up to 4-5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).