Easy Citrus Poppy Seed Scones

There is a specific magic to this time of year at Bishop’s Farmers Market. While the rest of the world feels a bit gray, the produce aisles are exploding with vibrant color. When I shopped on Thursday, I couldn't resist a citrus haul: classic Navel oranges, gorgeous Cara Cara, and my personal favorite—the Blood Orange. I even found something called a Candy Orange, which is tiny, adorable, and incredibly sweet.

I went home with every intention of making a standard Orange Poppy Seed scone.

But, I realized I was out of orange extract. I reached for the lemon extract instead, and the Citrus Poppy Seed Scone was born.

I adapted this recipe from my tried-and-true Cinnamon Chip Scones, and the result was better than I could have imagined. These aren't your typical heavy, rock-like scones. They have a pillowy interior that melts in your mouth. The "lamination" (those flaky, visible layers) is stunning.

If you want that "nice lamination" I mentioned, here are two quick tips:

1. Keep it Cold: Make sure your butter is ice-cold. When those cold bits of butter hit the hot oven, they create steam, which creates those beautiful layers. I use frozen butter that I grate into the flour mix.

2. Don’t Overwork: Handle the dough as little as possible. The less you mess with it, the lighter the texture will be!

Here is the recipe-

Ingredients

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp sugar.

1 stick (1/2 cup) frozen butter

2 tbsp grated orange zest

1 tbsp poppy seeds.

1 egg yolk (save the white for later)

1 tsp lemon extract

3/4 cup heavy cream.

Topping: Reserved egg white & raw sugar (Turbinado).

Method- Combine 2 cups of flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tbsp sugar.

Grate the frozen stick of butter directly into the flour mixture. Toss gently with a fork. or your fingers, to coat the butter shreds in flour.

Add 2 tbsp grated orange zest and 1 tbsp poppy seeds.

Next, combine the following ingredients and add to the flour-

1 egg yolk, save the white for the glaze

1 tsp lemon extract

3/4 cup heavy cream

Using a large spoon, stir until the dough is just moistened and begins to hold together. (Be careful not to over-mix!)

Line a baking sheet with parchment.

Scrape the dough onto a lightly floured surface.

Using your hands or a rolling pin, shape it into a square or rectangle at least 1" thick.

Use a sharp knife or bench scraper to cut the dough into your desired shapes (wedges, squares, or mini-triangles). You can shape into a circle and cut into wedges or use a scone pan.

I pop the tray of scones in the freezer for about 20 minutes. If using a scone pan, do not put the pan in the freezer.

Pre-heat the oven to 375˚. Some recipes say 425˚ but 375˚ works for me,

Brush the tops of the scones with the egg white and sprinkle with raw sugar.

Bake 18 to 20 minutes.