Festive Poppy Seed Scones Recipe
Festive Poppy Seed Scones Recipe photo by Taste of Home
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Festive Poppy Seed Scones Recipe

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With their eye-opening citrus burst, these scones are perfect for holiday breakfasts and brunches. I like to serve them warm from the oven. –Lisa Varner of Charleston, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup quick-cooking oats
  • 1 tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 egg
  • 1/2 cup orange juice
  • 3 tablespoons buttermilk
  • 1/2 cup dried cranberries
  • 1 teaspoon grated orange peel

Nutritional Facts

1 each: 197 calories, 6g fat (3g saturated fat), 31mg cholesterol, 253mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 4g protein Diabetic Exchanges: 2 starch, 1 fat.


  1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and buttermilk; add to crumb mixture just until moistened. Stir in cranberries and orange peel.
  2. Turn onto a lightly floured surface; gently knead 6-8 times. Divide dough in half. Pat each portion into a 6-in. circle. Place on a baking sheet coated with cooking spray. Cut each circle into six wedges, but do not separate.
  3. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Festive Poppy Seed Scones in Light & Tasty December/January 2007, p33

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Cooking for 4 99765
Reviewed Feb. 13, 2011

"Had a little trouble with the kneading the dough, as it was very wet and sticky. But was very satisfied with the scone."

kathleen0306 145460
Reviewed Apr. 6, 2009

"this recipe was wonderful..thank you"

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