Something that I have a hard time with, besides the correct pronunciation of Worcestershire, is the difference between a biscuit and a scone. I could look through recipes and ponder this for days, but I am content accepting that a scone is basically just a fancy biscuit. It’s a fancy biscuit that makes you feel as if you can say things like “arse” and “blimey.” And if I can eat something that is light, buttery, and melts in your mouth while speaking with a horrible and rather insulting British accent… well, try and stop me.
Now, I’m not saying that this happened to me, but if you were to say something like “bloody good, ‘ole chum” when you pulled these Orange Poppy Seed Scones out of the oven, that would be a perfectly normal response. These scones are a play on that classic lemon poppy seed flavor. I fill them with plenty of poppy seeds and orange zest, and top them with a sweet orange glaze. These are not your typical dry scones. They are moist, crumbly, and absolutely delicious.
- 1 3/4 cups all-purpose flour
- 1/4 cup + 2 tablespoons granulated sugar
- 1 tablespoon + 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup poppy seeds
- 3/4 stick cold unsalted butter, diced
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- 1 cup heavy cream
- 1 large egg, beaten with 1 tablespoon of water
- 1/2 cup powdered sugar
- 1 tablespoon fresh orange juice
- Combine the flour, sugar, baking powder, salt, poppy seeds, and butter in the bowl of an electric mixer and beat on low speed for 3 to 4 minutes, until the butter is the size of peas. Add the orange zest and orange juice and mix to combine. With the mixer on low speed, slowly add the heavy cream and mix until the dough comes together.
- Line two large baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and shape into a ¾-inch thick circle. Cut the dough into 12 triangles and place 6 scones on each baking sheet. Freeze for 15 minutes.
- Meanwhile, preheat the oven to 375°F. Brush the tops of the scones with the egg wash. Bake for about 20 minutes, until lightly golden on top. Remove from the oven and let cool for 5 minutes. Transfer the scones to a wire rack and let cool completely.
- Whisk together the powdered sugar and orange juice in a small bowl until smooth. Drizzle the glaze over the cooled scones.