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Wednesday, August 1, 2012

Orange Poppy Seed Scones

Continuing the Olympic theme I am bringing you scones today.  I like scones but had never tried making them.  I was pleasantly surprised at how easy they were to make.  You should try some soon for your family. So break out your leftover Devonshire cream and try some new scones.
Some simple ingredients that you probably have at home.  I have to tell you I planned on using the food processor you see to mix them but I couldn't get it to work. It's new and I didn't take the time to work with it a lot to get it to work.  So I had to drop back and punt and make them by hand.  Still they were easy to put together.
Add 2 1/2 cups all purpose flour to your bowl.  I am getting to use my new measuring cups today.  There is a 2 cup cup that came in really handy.
Then add 1/3 c sugar.
Add 3 tablespoons poppy seeds.
1 1/2 teaspoons cream of tartar goes in next.
Add 3/4 teaspoon baking soda and 1/4 teaspoon salt.
The key to making flaky scones is cold butter.  Leave the butter in the fridge until you are ready to use it.  Cut 3/4 c unsalted butter into 1/4 inch pieces.  You don't have to measure to make sure they are 1/4 inch just into small slices.  The smaller the slices the easier to mix.
In a bowl on the side you will want to beat lightly one egg.  While you are doing this you might want to put the butter back in the fridge.
You need 2 teaspoons grated orange zest.  I used a microplane to zest the orange.  It smells really good while you are zesting.
5 tablespoons of orange juice.  If you want to juice the orange that you have zested that would be good too.  I used bought orange juice.  The little glass measuring cup comes in handy.

Now comes the fun part.  Using a pastry cutter or two forks you are cutting the butter into the flour mixture.  You want it to be well blended.
It is pretty well blended.  You will want to clean off the pastry cutter during the process.
Once it is well blended you will want to add the egg mixture.
Adding the egg-orange mixture.
Blend that well and scrap down the sides.
Gather the dough into a ball and turn out onto a lightly floured counter.  Then you will press the dough out into a circle about 1/2 inch thick.  It can be thiner.
I used a cookie cutter to cut out these scones.  You can use a biscuit cutter or cut them into pie shapes whatever you want.
You need to make an egg wash of one egg and 1 tablespoon of milk beaten together well.  
Brush the scones well with the egg wash.  This will give them a little shine and make them lightly brown when baked. Place in a preheated 400 degree oven.  Bake for 10-15 minutes.  I set the timer for 10 minutes so I could check them and then added 2 minutes.
While they are baking, mix up a little glaze to drizzle on top.  I used some powdered sugar, 1 tablespoon of orange juice and some orange zest.

Glaze is mixed.  I got the rest of the powdered sugar lumps out before I brushed on top.
The finished scones.
Ready for some Devonshire cream.

Orange Poppy Seed Scone Recipe

2 1/2 c all purpose flour
1/3 c sugar
3 tablespoons poppy seeds
1 1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 c chilled unsalted butter cut into pieces
2 large eggs divided
5 tablespoons orange juice
2 teaspoons grated orange zest
1 tablespoon milk

1/4 c powdered sugar
1 tablespoon orange juice
1 teaspoon orange zest
Mix well.  If it isn't pourable add just a little more orange juice until you get it the thickness you like.

Mix the dry ingredients and butter until well incorporated.  Then add one egg, orange juice, and orange zest.  Mix well.  Turn out onto a lightly floured space and press out to about 1/2 inch thick.  Dip cutter into flour to keep from sticking.  Cut out shapes cutting as close together as you can.  Pull scraps back together and continue cutting.
Brush the tops of scones with an egg wash of one egg and one tablespoon of milk whisked together.

Place in a preheated 400 degree oven and bake for 10-15 minutes.  I would set timer for 10 minutes and add one to two minutes at a time.  You do not want to over bake.

While still warm you can add an orange glaze.  Mix powdered sugar, orange juice and zest together well and brush on tops.  Let cool completely then place in a covered container.

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