Orange Poppy Seed Scones

Orange Poppy Scones

Adapted from Everyday Food

Ingredients:
2 1/2 cups (11 1/4 ounces / 320 grams) all-purpose flour
1/4 cup (2 ounces / 56 grams) granulated sugar
1 tablespoon (5/8 ounce / 12 grams) baking powder
3/4 teaspoon (1/8 ounce / 2 grams) coarse kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons buttermilk, divided
1 tablespoon finely grated orange zest
1/4 cup orange juice (about 1 orange)
1 large egg yolk
2 teaspoons (1/4 ounce / 8 grams) poppy seeds
Coarse demerara sugar for sprinkling
Butter and fruit jam for serving

Preparation:

1. Preheat the oven to 400 degrees F and position the racks in the upper and lower thirds. Line two jelly rolls with parchment paper.

2. Using a pastry blender or your fingertips, work butter into flour mixgure until it resembles coarse meal, with a few pea-sized pieces of butter remaining. Using a fork, stir in 1/2 cup buttermilk, zest, juice, baking powder, sugar, salt, yolk, and poppy seeds until just combined. The dough should be scraggly and messy-looking.

3. Turn out dough onto a lightly flour surface, and knead a few times to form a 7-inch square. Cut into 9 squares, then cut each half diagonally. Transfer the triangles to the baking sheets. Brush tops with the remaining buttermilk and sprinkle with demerara sugar. Bake until scones are pale golden, 15 to 17 minutes, roating sheets halfway through. Allow to cool on wire racks. Serve with butter and jam, if you like.

Lessons Learned:

1. A pizza stone without wax paper works better.

2. 15-17 minutes wasn't long enough. I had to bake them 21 minutes.