New This Month

Orange-Poppy Scones


Spoon on the jam and spread the butter -- these orange-poppy scones are ideal for a Mother's Day brunch.

  • Prep:
  • Total Time:
  • Yield: Makes 18

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1 tablespoon finely grated orange zest plus 1/4 cup orange juice (from 1 orange)
  • 1 large egg yolk
  • 1 1/2 teaspoons poppy seeds
  • Coarse or sanding sugar, for sprinkling
  • Butter and fruit jam (optional), for serving


  1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or your fingertips, work butter into flour mixture until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With a fork, stir in 1/2 cup buttermilk, orange zest and juice, egg yolk, and poppy seeds until just combined.

  2. On a lightly floured surface, turn out dough and knead several times. Form dough into a 7-inch square; cut into 9 squares, then cut each in half diagonally. Transfer dough triangles to 2 parchment-lined rimmed baking sheets. Brush tops with 2 tablespoons buttermilk; sprinkle with coarse sugar. Bake until scones are pale golden, 15 to 17 minutes, rotating sheets halfway through. Let cool on wire racks. Serve with butter and jam, if desired.

Cook's Notes

Store scones in an airtight container, up to 3 days. Warm in oven before serving.

Reviews Add a comment

  • bfwill
    16 JAN, 2013
    I have made this scone recipe many times and your will not be disappointed. It is easy to make and freezes well. Just warm up in the microwave for 10 to 15 seconds if frozen.