Friday, February 10, 2012

Orange Poppyseed Scones

Orange Poppyseed Scones

2-1/4 c. flour
1/2 c. sugar
1/4 c. poppyseeds
1 tsp. Cream of tarter
3/4 tsp. Baking soda
1/2 tsp. Salt
1/2 c. butter
1/4 c. orange juice
1 lg. Egg
1 tsp. Grated orange peel

Mix dry ingredients in large bowl. Chop in butter until fine crumbly texture. Mix liquids together separately then add to flour mixture and form a dough, not dry but not too moist (you may need a little flour or a little orange juice if needed). Knead dough gently until smooth - only for 2-3 minutes max. Dough will get tough if over kneaded.

Roll out on floured surface to 1+" thick, cut out with round pastry cutter or slice wedge style out of a round. Top with cream (dab) and sugar. Also delicious with  orange marmalade!

Bake at 375° for 20+ minutes till lightly golden brown and firm in center.

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