Orange Poppy Seed Scones
Surprise! Today is a very special day as we are inviting you to a virtual baby shower honoring Kelly from Life Made Sweeter and Hilary from My Own Blog Review. To celebrate these two lovely ladies, we are sharing 11 recipes and crafts that are ready to “pop.” So fun, right? Be sure to “pop” over and check out everyone’s posts! And a big congratulations to Kelly and Hilary!
Now let’s get to the food and chat about this delicious breakfast treat that I whipped up for the special occasion. I’ve been wanting to experiment with orange poppy seed scones for a while now and this baby shower was the perfect excuse to give them a try. After quite a bit of fiddling (and plenty of taste testing later), I am finally happy with the way they turned out.
Buttery and tender but not cloyingly sweet, these scones are perfect with a cup of tea or coffee. The orange flavor is definitely there but not overpoweringly so. I may have enjoyed a few too many … all in the name of quality control. Yes, that’s my excuse and I’m sticking with it.
And now so you can explore all the other fun treats that were made to celebrate:
- Key Lime Pie Popsicles – Spoonful of Flavor
- Cheddar Bacon Crescent Poppers – A Little Claireification
- Sweet Indulgence Popcorn mix – It Bakes Me Happy
- “Pop”ular Tiramisu Blondies – Frugal Foodie Mama
- Lollipop Centerpiece – The Mandatory Mooch
- Buttered Popcorn Creme Brulee – Baking a Moment
- Orange Poppy Seed Scones – Cookie Monster Cooking
- Lemon Poppyseed Baked Donuts – Blahnik Baker
- Candy Popcorn Pops – Little Miss Celebration
- Lemon Drizzle Iced Poppyseed Cakes – What Jessica Baked Next
- Lemon Cheesecake Pops – What’s Cooking Love?
Congratulations again Kelly and Hilary! We are so excited for you both!
Yield: about 8 to 10 scones
Orange Poppy Seed Scones
Recipe for orange poppy seed scones. Buttery, tender scones filled with orange zest and poppy seeds. Not cloyingly sweet – perfect with coffee or tea.
For the scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons poppy seeds
- 6 tablespoons cold unsalted butter, cut into chunks
- ¾ cup buttermilk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 tablespoons orange zest
For the glaze:
- ½ cup confectioners’ sugar
- 1 to 1 ½ tablespoons freshly squeezed orange juice
- To make the scones – preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Whisk together the flour, sugar, salt, baking powder and poppy seeds in a large bowl. Using your fingers, two knives or a pastry blender, cut the butter into the flour. Continue until the mixture resembles even-sized crumbs. In a small bowl, whisk together the buttermilk, egg, vanilla, and orange zest. Add the wet ingredients to the dry and stir until the dough comes together. Do not over mix (the mixture will be on the drier side but stop when it comes together – if needed add additional buttermilk, one tablespoon at a time).
- Drop the dough onto the prepared baking sheet (I used my muffin-sized dough scoop – which holds about ¼ cup of batter). Alternatively you can pat the dough into a circle on a floured surface and then cut into triangles. Bake for about 18 to 20 minutes, until the scones just start to turn golden brown.
- To make the glaze, whisk together the confectioners’ sugar and orange juice in a small bowl (add more or less of the orange juice to get it to the consistency that you want). Drizzle the glaze over the scones (let the scones cool if you don’t want the glaze to melt into the scones!).
Adapted from my cranberry orange white chocolate scones.