ORANGE-POPPY SCONES
Spoon on the jam and spread the butter -- these orange-poppy scones are ideal for a Mother's Day brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or your fingertips, work butter into flour mixture until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in 1/2 cup buttermilk, orange zest and juice, egg yolk, and poppy seeds until just combined.
- On a lightly floured surface, turn out dough and knead several times. Form dough into a 7-inch square; cut into 9 squares, then cut each in half diagonally. Transfer dough triangles to 2 parchment-lined rimmed baking sheets. Brush tops with 2 tablespoons buttermilk; sprinkle with coarse sugar. Bake until scones are pale golden, 15 to 17 minutes, rotating sheets halfway through. Let cool on wire racks. Serve with butter and jam, if desired.
Nutrition Facts : Calories 129 g, Fat 6 g, Fiber 1 g, Protein 2 g
ORANGE POPPY SEED SCONES
Make and share this Orange Poppy Seed Scones recipe from Food.com.
Provided by Charmed
Categories Scones
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Spray a baking sheet with non-stick spray.
- In a bowl, combine the flour, sugar, poppy seeds, cream of tartar, baking soda and salt.
- Cut the butter into the flour mixture with a pastry cutter or your fingers until it resembles cornmeal.
- In another small bowl, beat the egg with the orange juice; add the liquid mixture into the flour mixture and stir until just blended (you want to try and avoiding overbeating or overhandling the dough).
- Gently shape dough into a ball and cut in half.
- On a flour surface, pat each half into a circle, about 1/2 inch thick and about 8 inches in circumference.
- Cut each circle into 6 even wedges, and place the wedges, about 2 inches apart, onto the baking sheet.
- Bake 15 to 20 minutes, until golden brown.
Nutrition Facts : Calories 210.3, Fat 9.6, SaturatedFat 5.2, Cholesterol 38, Sodium 237.1, Carbohydrate 27.7, Fiber 0.9, Sugar 9.3, Protein 3.6
ORANGE-POPPY SEED SCONES
Categories Bread Citrus Dairy Breakfast Brunch Bake Mother's Day Father's Day New Year's Day Orange Winter Shower Poppy Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Lightly flour heavy large baking sheet. Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend. Add to flour mixture; stir just until blended.
- Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges.
- Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm.
ORANGE POPPYSEED COOKIES
Very easy cookies made with orange juice and buttermilk. A white chocolate button is pressed into the center of each one before baking.
Provided by EMMA
Categories Desserts Cookies Filled Cookie Recipes
Time 50m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, sugar and egg until light and fluffy. Stir in the orange juice and orange zest. Sift together the flour, cornstarch and baking soda; stir into the sugar mixture. Mix in the buttermilk and poppy seeds to form a soft dough. Drop dough by tablespoons onto cookie sheets and press a white chocolate chip into the center of each one.
- Bake for 15 minutes in the preheated oven, or until just golden. Cool on cookie sheets for about 5 minutes before removing to wire racks to cool completely. Store up to one week in an airtight container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.4 g, Cholesterol 6.5 mg, Fat 2.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 10.2 mg, Sugar 4.3 g
ORANGE SCONES WITH ORANGE GLAZE
Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.
Provided by erika925925
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
- Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
- Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
- Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 31 g, Cholesterol 38.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 177.6 mg, Sugar 14 g
FESTIVE POPPY SEED SCONES
With their eye-opening citrus burst, these scones are perfect for holiday breakfasts and brunches. I like to serve them warm from the oven. -Lisa Varner of Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and buttermilk; add to crumb mixture just until moistened. Stir in cranberries and orange zest. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide dough in half. Pat each portion into a 6-in. circle. Place on a baking sheet coated with cooking spray. Cut each circle into six wedges, but do not separate. , Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 253mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE CHOCOLATE CHIP SCONES
This recipe is based on a recipe I slightly altered. It called for poppy seeds instead of the chocolate chips. I had already began making the recipe when I discovered my stash of poppy seeds had gone bad. So in an attempt to continue making the original recipe I subbed in mini-chocolate chips. I also used regular milk instead of cream and added baking powder to the list of ingredients. This recipe came out pretty darn good. It was even better the next morning.
Provided by Marz7215
Categories Scones
Time 33m
Yield 22 rounds, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Combine the first eight ingredients and using a pastry cutter or fork make a coarse meal.
- In a separate bowl combine the milk, egg, orange juice and vanilla extract until smooth.
- Add the liquid ingredients to the dry ingredients with a rubber spatula or wooden spoon just until blended. Turn the dough into a floured surface and knead slightly five or six times.
- Roll the dough out to 3/4 inch thick and cut into rounds with a floured 2 inch biscuit cutter. Sprinkle tops with coarse sugar before baking.
- Bake 15-18 minutes or until golden brown.
Nutrition Facts : Calories 445.3, Fat 20, SaturatedFat 12.1, Cholesterol 77.8, Sodium 329.5, Carbohydrate 60.9, Fiber 1.9, Sugar 23, Protein 7
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