Festive Poppy Seed Scones Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

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.
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.
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

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.

  • 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
  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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Reviews forFestive Poppy Seed Scones

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MY REVIEW
Cooking for 4 User ID: 3863193 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."

MY REVIEW
kathleen0306 User ID: 3652198 145460
Reviewed Apr. 6, 2009

"this recipe was wonderful..thank you"

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