In honor of the Queens Diamond Jubilee I made scones and sipped on tea to celebrate her six decades of reigning the thrown of England. Later today, I’ll attend a 3:00 tea at with fellow co-workers where we will all sample various British snacks and teas, and have a mini Diamond Jubilee celebration together.
I was excited to finally break out the tea set that I received as a wedding gift almost four years ago (this month). I knew it would come in handy one day! I’ve only made scones one other time, and let’s just say it was not a success. Needless to say, scones have been one of those items that just scare me to bake. I wanted to tackle my fears head on and was honestly prepared for failure once again! Not this time. I conquered my fears and produced a delectable scone that pairs perfect with tea.
The orange flavoring is not too over powering nor are the poppy seeds. I typically don’t like to bake with poppy seeds for hte fact that they always got stuck in my teeth. So far after taste-testing a few scones I’ve yet to have one stick in my teeth.
If you don’t want to indulge on all 18 scones in one sitting you can freeze the desired amount of dough (preformed and ready to be baked) wrapped in layers of parchment paper in a ziplock freezer bag. Make sure you write what type of scones they are and the date you produced the dough, along with a cooking time on the package so you don’t have to fumble through your recipes trying to figure out the time and temperature at which you should back.
Adapted from Everyday Food, May 2011
- 2-½ cups all-purpose flour + more for work surface
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp coarse salt
- 1 stick cold unsalted butter cut into small pieces
- ½ cup + 2 tbsp buttermilk
- 1 tbsp finely grated orange zest
- ¼ cup orange juice from 1 orange
- 1 large egg yolk
- 1-½ tsp poppy seeds
- coarse sugar for sprinkling
- Preheat the oven to 400 degrees with the racks in the lower and upper thirds of the oven.
- Using a stand mixer (or large bowl) beat together with a paddle attachment on low the flour, granulated sugar, baking powder, and salt. Slowly begin adding the bite sizes pieces of butter to the blender and beat on low until the flour mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add ½ cup buttermilk, orange zest, juice, egg yolk, and poppy seeds until just combined in the mixer. *Do not over mix.
- On a lightly floured surface turn out the dough and knead several times on the floured surface. Form the dough into a 7-inch square; cut into 9 squares, then cut each in half diagonally. Transfer the dough triangles to two parchment-lined rimmed baking sheets. Brush the tops with the remaining 2 tablespoons of buttermilk and sprinkle with coarse sugar. Bake until scones are pale golden in color about 15-17 minutes (rotating the baking sheet half way through if you do not have a convection oven). Let the scones cool on wire racks and serve with butter and jam if desired.