Preheat oven to 400 degrees and line two baking
sheets with parchment paper.
Whisk together flour, sugar, baking powder, and
salt. Work in butter pieces until the mixture coarse
meal. Stir in 1/2 cup buttermilk, orange zest,
orange juice, egg yolk, and poppy seeds with a fork
until just combined.
Turn out and knead dough on a lightly floured
surface. Form dough into a 7-inch square and cut
into 9 squares. Cut each square diagonally. Transfer
triangles to the baking sheets.
Brush tops with remaining buttermilk and sprinkle
with sugar. Bake until the scones are pale golden,
15 to 17 minutes. Let cool on wire rack.
Originally Submitted
1/20/2013
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