Citrus Poppy Seed Scones
Alright y’all… I feel like it has been forever since I posted a new recipe. Truth is, this is the first one of the new year because I just could not get one right. I’m talking #bakingfails week after week and I was not about to post a below par recipe. So rest assured friends, this one is a beyond worthy!
These citrus poppy seed scones need no introduction. They are what they are – oh so tender scones full of citrus, poppy seeds, and buttermilk. My favorite part is how the citrus is subtle, but still a refreshing flavor.
Citrus Poppy Seed Buttermilk Scones
2 1/2 cups all purpose flour
2 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 Tablespoon poppyseeds
1/2 tablespoon lemon zest
1/2 tablespoon orange zest
1 tablespoon lemon juice
1 cup buttermilk
Preheat oven to 400 degrees.
Line baking sheet with parchment and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Using a pastry cutter, or two forks, cut in butter until the mixture is small pea size crumbs.
Stir in poppy seeds, lemon zest, and orange zest.
In a small bowl whisk together the buttermilk, egg, and lemon juice.
Pour wet mixture over dry mixture and gently stir together until the dough is workable.
With floured hands, place dough onto a floured surface and gently form into a 1 inch thick disc.
Gently cut dough into triangles and place in freezer for 15 minutes.
Brush tops with egg wash and place on a parchment lined baking sheet.
Bake for 16-18 minutes or until tops are golden.
For a quick icing: Mix together 1/2 cup powdered sugar, 1 tablespoon fresh lemon juice, any leftover zest. Drizzle while scones are still warm – Yum!!