Orange Poppy Seed Scones


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Poppy seeds add texture and flavor to these breakfast treats.

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  • 2 1/4 C. flour
  • 1/2 C. sugar
  • 1/4 C. poppy seeds
  • 1 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. butter, chilled
  • 1/4 C. orange juice
  • 1 egg
  • 1/3 tsp. grated orange peel
  • 1 egg white, mixed with 1/2 tsp. water

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In a large bowl, stir together the flour, sugar, poppy seeds, cream of tartar, baking soda, and salt. Cut butter into 1/2 inch cubes; drop cubes into flour mixture. With pastry blender, cut in the butter until mixture resembles coarse crumbs. In a small bowl, stir together the juice, egg, and orange peel. Add the juice mixture to the flour mixture and stir to combine. The dough will be sticky. Lightly butter a 10 inch diameter circle in center of baking sheet.

Lightly flour hands. Pat dough into a 9-inch diameter circle in the center of the prepared cookie sheet. Brush egg mixture over top of dough. Cut into 8 wedges. Bake at 375 degrees for 20-25 minutes, until top is lightly browned and a cake tester inserted in center of scone comes out clean. Remove cookie sheet to wire rack; cook for 5 minutes. Transfer scones to wire rack to cool. Re-cut into wedges, if necessary. Serve warm or cool completely and store in airtight container.

Yield: 8 sconesĀ 

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