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Festive Poppy Seed Scones

 Festive Poppy Seed Scones
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
12 ServingsPrep: 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

2 of 2

Festive Poppy Seed Scones (continued)

Directions (continued)

  • minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 scone equals 197 calories, 6 g fat (3 g saturated fat), 31 mg cholesterol, 253 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.