Festive Poppy Seed Scones |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. âLisa Varner of Charleston, South Carolina Ingredients:
2 cups king arthur unbleached 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:
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.
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