Anna Maria Locke

orange poppyseed mini scones

I made these crispy crumbly scones for Easter breakfast, and they are perfect for spring. 
The slight hint of citrus is delicious with jam, and probably equally delicious drizzled with honey.
Substituting lemon for the orange would probably also be amazing.

Orange Poppy Seed Mini Scones

  • 2.5 cups whole wheat pastry flour (or all-purpose)
  • 1/4 cup sugar
  • 1 T. baking powder
  • 1/2 t. salt
  • 1 stick (1/2 cup) butter
  • 1/2 cup buttermilk
  • Juice and zest of one orange
  • 1 egg yolk
  • 1.5 t. poppy seeds
Preheat oven to 400*F. In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into small pieces and work into dry ingredients with your fingers, smashing it until your arms get tired. It's ok to have small chunks of butter left in the mixture. Stir in the buttermilk, orange juice and zest, egg yolk, and poppy seeds. The dough will be crumbly; add a splash more buttermilk if needed to get it to stick together. Knead/smash the dough on a flat surface until it resembles a 1 inch thick square. Cut the square into whatever size and shape scone you want (the original recipe did 9 mini squares cut into 18 triangles). Lay scones on a parchment paper lined baking sheet and bake for 15 minutes, until slightly browned.