Orange Poppy Seed Scones Recipes

ORANGE-POPPY SCONES

Orange-Poppy Scones image

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

Ingredients

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon finely grated orange zest plus 1/4 cup orange juice (from 1 orange)
1 large egg yolk
1 1/2 teaspoons poppy seeds
Coarse or sanding sugar, for sprinkling
Butter and fruit jam (optional), for serving

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

Orange-Poppy Seed Scones image

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

Ingredients

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 (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 teaspoons grated orange peel
1 large egg
2 tablespoons orange juice

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.

POPPY SEED SCONES

Poppy Seed Scones image

Leave a basket of these scones out for guests at any brunch or breakfast gathering.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 6 scones

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar, plus more for tops
2 tablespoons poppy seeds
Zest of 1 lemon
1 large egg
2 tablespoons melted butter
1 1/4 cups buttermilk

Steps:

Heat oven to 425 degrees. Sift flour, baking powder, salt, and 1 tablespoon sugar into a large bowl. Stir in poppy seeds and lemon zest.
In a separate bowl, whisk together egg, butter, and buttermilk.
Pour liquid into dry ingredients, and combine with a few swift strokes. Turnout dough onto a lightly floured board and knead once or twice. Pat out to 3/4 inch thick; cut into rounds using a 3-inch cutter. Reroll scraps and cut again until used up.
Place scones a few inches apart on a greased or parchment-lined baking sheet. Sprinkle with sugar and bake 10 to 15 minutes, or until golden brown. Serve warm.

FESTIVE POPPY SEED SCONES

Festive Poppy Seed Scones image

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

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1/2 cup quick-cooking oats
1 tablespoon poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 large egg
1/2 cup orange juice
3 tablespoons buttermilk
1/2 cup dried cranberries
1 teaspoon grated orange zest

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.

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