Orange Poppy seed Scones

Do you know something that really really irritates me?

A recipe that is completely and totally off.

I’m not talking about “oh it could use a bit more vanilla next time” or “mine took 5 minutes longer to bake.” I mean there is no way to save the mess in the bowl but by improvising because the listed ingredients and steps get you no where close to where you need to be.

Orange poppyseed scones

Cranky cranky me. It didn’t help I was only halfway through my morning cup of coffee when this happened.

Unfortunately a typo on one of my recipes did this to a dear friend of mine so I guess this was just karma. Still this recipe came from a PRINTED cook book. Don’t they edit or test these things?

I would happily volunteer for that gig! Maybe I should write to the editor of this cookbook. Clearly I am still fuming.

Orange poppyseed scones

Thankfully, I have some mad kitchen skills (if I do say so myself) and after a bit of improvising I reached a point where I felt these were ok enough to bake.

I am so pleased with the outcome! They are light, fluffy, orangey (is that a word?). Mine wound up a touch over-baked but mostly because I was headed for that nice browned look. They got rave reviews either way. And yes the accolades were from more than just my carb loving toddler.

Can we also note the fact that poppy seeds seem to be my current “it” thing in the kitchen? Remember the almond poppy seed bread? We have survived the Mexican food and biscotti surely we can make it through this still friends.

On the plus side I am now out of poppy seeds. Must go SHOPPING.

Orange poppyseed scones

Orange Poppy seed Scones (makes 8)
Adapted from a crappy cookbook that was all manner of wrong

2 1/4 cup flour
1/2 cup sugar
1/4 cup poppy seeds
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup orange juice
2 eggs
1/2 tsp orange zest

Preheat oven to 375 F. Line a baking sheet with parchment paper. In a large bowl combine the flour, sugar, poppy seeds, cream of tartar, baking soda and salt. Stir to combine. Cut the butter into cubes and add to the flour. With a pastry cutter, fork, or two knives cut the butter in until the mixture resembles coarse crumbs and the butter pieces are the size of small peas. In a separate bowl mix the orange juice, eggs, and orange zest. Add the wet ingredients to the dry and stir till just combined. It will be fairly wet. Dump out onto the parchment paper and with lightly floured hands pat it in to a 9-inch diameter circle. Using a knife cut the dough into 8 wedges. Sprinkle with extra white or turbinado sugar if desired. Bake for 20-22 min or until a toothpick inserted in the center comes out clean. Allow to cool then enjoy.

Orange poppyseed scones

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