These Orange Poppy Seed Scones have a burst of orange flavor. They are made with the fresh squeezed orange juice and zest.
BURSTING WITH FLAVOR ORANGE POPPY SEED SCONES
To get love of orange flavor, I squeezed a fresh orange and added the zest from the orange. I also added a glaze made with freshly squeezed orange juice and zest. You will have to trust me that these Orange Scones are full of orange flavor and Wonderful!
Both Lemon and Orange flavored anything has always been my favorite foods. See my Lemon Poppy Seed and Orange Pillsbury Rolls.
My father loved them too. He was raised in Winter Haven, Florida where he had access to plenty of orange trees loaded with oranges. I was able to go back to Winter Haven, Florida after decades to see where my father grew up. He passed away at the young age of 58. The drive to Winter Heaven was still just as I remembered it. It was beautiful with all the Orange trees on both sides of the road and gorgeous lakes everywhere.
Since I am talking about oranges, I wanted to include some of the pictures I took along the road while traveling to Winter Haven, Florida.
My Secrets to a perfect biscuit or scones.
Add your dry ingredients to a large bowl.
Use a whisk and mix them well. The dry ingredients will be light with no clumps.
- Grate In very cold butter. Do not take the butter out of the refrigerator until you are ready to grate it.
Use a large fork or a pastry cutter to cut the butter in. All you need to do is make sure the shredded butter is covered in flour and not clumped together.
Fold in your milk, buttermilk, or heavy cream. Use your hands to make sure all dry ingredients are moist. Stop working the dough when you see no more dry ingredients and it will form a ball.
Orange Poppyseed Scones
Author: Diane @Recipes for our Daily Bread
Recipe type: Breakfast
- 3 cups unbleached flour
- Four teaspoons baking powder
- ¼ teaspoon koshers salt
- 1 cup sugar
- Two sticks cold butter (I grate my butter.)
- 1 egg
- 2 Tablespoon freshly squeezed orange juice
- ¾ cup heavy cream (the original recipe called for milk)
- One tablespoon grated orange zest
- One tablespoon poppy seeds
- 1 cup Confectioners sugar
- 2-1/2 Tablespoons fresh orange juice
- One tablespoon orange zest
- Preheat the oven to 375 degrees
- Whisk together the flour, baking powder, salt, poppy seeds and sugar.
- Grate the butter over the flour.
- Use a knife or pastry cutter to cut the butter into the flour.
- Whisk together the egg, heavy cream, and orange juice.
- Stir the liquid into the dry ingredients. The dough will form a ball.
- Pat the dough on a floured surface. I use parchment paper.
- Gently roll the dough out about ¾ inch thick.
- Use a biscuit cutter to cut scones out.
- To keep scones from spreading, refrigerate before baking 20 minutes.
- Bake on spray cookie sheet OR Parchment Paper with 2 inches between each scone.
- Bake 375 degrees for 20 minutes until barely light tan. Do not over bake.
- Mix the powder sugar, juice, and zest until smooth.
- Brush icing on scones.