The Most Fabulous Orange Poppyseed Scones

I'm a scone girl. From way way back. I love them with every little fiber of my being. I adore making them and eating them.
For years, I've been making a recipe for currant scones (sans the currants) from Rose Levy Beranbaum. They are cream scones and simply wonderful.
So, I have to thank my lovely friend Judith McLoughlin for inspiring me to try this orange poppyseed scone recipe. She doesn't know she inspired me....but she generously gave me a subscription to Tea Time magazine recently. This scone jumped right out of the pages of the March issue and right into my heart. They are simply amazing.

I'm feeling the love of Valentine's week. How about you? Feeling super grateful to have a roof over my head, meaningful work to do in the world, people who care for me, a warm kitty on my lap {well not right now, but occasionally when she allows it} and a husband who works really hard to put a smile on my lips {which he does quite often}. 
Of course, I had to go with heart shaped scones. Oh and some righteous orange glaze on top to spiff it up.

This would be scrumptious for V-Day Brunch this weekend. Or at your next family weekend breakfast.
Happy Hearts Day.

Orange-Poppyseed Scones
Makes about 10-12
Adapted from Tea Time Magazine

2 cups all-purpose flour
1/4 cup sugar, plus extra for tops
1 Tablespoon orange zest
2 teaspoons baking powder
1 teaspoon poppy seeds
1/2 teaspoon fine salt
6 Tablespoons unsalted butter, cold, cut into 1/2 inch pieces
3/4 to 1 cup heavy cream, cold, plus extra for brushing tops

Orange Glaze:
Fresh squeezed orange juice, strained
Confectioners' sugar, sifted

Preheat oven to 400F.
Line baking pan with parchment paper. 
In a large bowl, combine flour, 1/4 cup sugar, zest, baking powder, poppy seeds and salt. 
Drop in pieces of cold butter and either rub in with your fingers or use a pastry blender to cut in, until mixture resembles coarse crumbs.
Add cream and stir until incorporated and mixture becomes a shaggy mass. Bring dough together with hands and pat into a round disk.
Roll dough out onto a flour surface into a rectangle. Fold into thirds like a letter. Roll out one more time, until dough is 3/4 inch thick.
Use a round or heart shaped cutter to cut out scones and place on baking sheet, about 2 inches apart. Re-roll scraps once to cut out a few more.
Brush tops of scones lightly with extra cream and sprinkle with sugar.
Bake until golden brown, about 13-15 minutes. 
While scones bake, mix up orange glaze. {I didn't measure, just mixed some fresh squeezed and strained orange juice with sifted confectioners' sugar, until thick enough to drizzle on top).
When slightly cool, drizzle with glaze {or dunk top of scone in glaze}.



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