A classically British scone, studded with sultanas (golden raisins), is given a grand seasonal boost by simply adding poppy seeds and fresh orange zest to the dough.
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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.)
- 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.
- 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.
- 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.
