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.
Orange Poppy Seed Scones
| Yield | 12 scones |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Meal type | Muffins & Scones |
Ingredients
Scones
- 1 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup poppy seeds
- 3/4 sticks cold unsalted butter, diced
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 cup heavy cream
- 1 large egg, beaten with 1 tablespoon water
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon fresh orange juice
Directions
| Scones | |
| 1. | 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 juice and orange zest and mix to combine. With the mixer on low speed, slowly add the heavy cream and mix until the dough comes together. |
| 2. | Line two large baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and shape into a 3/4-inch thick circle. Cut the dough into twelve triangles and place six scones on each baking sheet, spacing them 1-inch apart. Chill in the freezer for 15 minutes, or in the refrigerator for 1 hour. |
| 3. | Meanwhile, preheat the oven to 375°F. Once the scones have chilled, brush the tops with the beaten egg. Bake for about 20 minutes, until lightly golden on top. Remove from the oven and let cool completely on a wire rack. |
| Glaze | |
| 4. | Whisk together the powdered sugar and orange juice in a small bowl. If the glaze is too thick, add water 1 teaspoon at a time. Drizzle the glaze over the cooled scones. |
{ 3 comments… read them below or add one }
I tend to think of biscuits as being light and flaky while scones are more like small cakes or muffins. I’ll eat any of the above.
The scones are just scrumptious! I tend to pair lemon with poppy seeds but orange is a luscious idea, a stellar scone!
Thanks so much Deb!