Sultana–Poppy Seed Scones
Serves: 16
 
Ingredients
  • 2 1⁄2 cups all-purpose flour*
  • 1⁄3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1⁄2 tablespoon poppy seeds
  • 1 tablespoon fresh orange zest
  • 1⁄3 cup sultanas
  • 2 large eggs, divided
  • 1⁄2 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1⁄2 teaspoon orange extract
  • 1⁄4 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in poppy seeds and orange zest and then stir in sultanas.
  3. In a small bowl, whisk together 1 egg, 1⁄2 cup cream, orange extract, and vanilla extract. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be firm.)
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch round cutter dipped in flour, cut 16 scones from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  5. In a small bowl, whisk together remaining egg and remaining 1 table- spoon cream to make an egg wash. Brush tops of scones with egg wash.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes. Serve warm or at room temperature.
Notes
*Whisk flour in container and measure by the spoon-and-level method.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sultana-poppy-seed-scones/