Breakfast

July 21, 2021

Almond & Orange Poppy Seed Scones

Almond & Orange Poppy Seed Scones

These tender scones are buttery, perfectly sweet and filled with bright citrus and toasty poppy seeds.

Prep:
30
min
cook:
30
min
total:
60
min
Author:

Dan

Ingredients

SCONES

•1/3 cup plus 1 Tablespoon granulated sugar- 80 grams

•Zest of 3 lemons

•Zest of 1 orange 

•2 ⅓ cups all purpose flour- 290 grams

•3 ½ teaspoons baking powder

•Heaping 1/2 teaspoon fine salt

•Heaping 1/2 cup sliced almonds, toasted

•3 Tablespoons toasted poppy seeds

•6 Tablespoons unsalted butter, frozen

•3/4 cup heavy cream, cold

•2 egg yolks, cold

•2 teaspoons vanilla extract


GLAZE

•2 Tablespoons unsalted butter, melted

•3 Tablespoons orange or lemon juice

•1 cup confectioners sugar

•Small pinch fine salt


Instructions
  1. Line a half sheet tray with parchment paper or a silicone mat.
  2. In a medium mixing bowl combine the sugar and zests and then rub the citrus zests into the sugar until fragrant. Add the flour, baking powder, salt, half of the toasted almonds and poppy seeds and whisk to combine.
  3. Use a box grater to grate the frozen butter into the dry ingredients. Toss the grated butter into the dry ingredients. 
  4. In a measuring cup, whisk until smooth the heavy cream, egg yolks and vanilla. Add the liquids to the butter/flour mixture and use a spatula to stir together until a rough dough forms. 
  5. Turn the dough out onto a very lightly floured surface and pat into a rough 8” square, and then fold the dough over onto itself. Gather up any dry bits and place them on top of the dough. Flatten and fold the dough again to form a smooth dough. Repeat once more if needed, using a light sprinkle of flour to prevent sticking. 
  6. Divide the dough in half and then press each portion into a disk, roughly 6" wide and 1" thick. Place the disks on the parchment lined pan and freeze for 10 minutes. 
  7. Remove the pan from the freezer and cut each circle into 6 wedges. Arrange the scones back onto the tray, spacing them evenly. Freeze the scones for another 10 minutes. Preheat your oven to 425*F. 
  8. Place the scones in the oven and lower the temperature to 400*F. Bake the scones for 20-23 minutes or until they feel set and are evenly golden brown. Allow the scones to cool on the pan until warm.
  9. To make the glaze, combine all of the glaze ingredients in a bowl and whisk until smooth. Spoon a few teaspoons of glaze over each scone and top with the remaining almonds and a sprinkling of poppy seeds, if desired.

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