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Orange-Poppy Seed Scones with Citrus Glaze

Yields: 8 large scones
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Savory Spice Shop Ingredients
Orange Extract Pure Organic -2floz $4.75
Poppy Seeds, Dutch Blue, A-1 Extra Fancy, Whole 1 oz bag $1.20
Vanilla Extract Pure Madagascar -2floz $4.75

Ingredients:

  • Scone ingredients:

  • 1/4 cup granulated sugar
  • 1 3/4 cups bread flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 2 Tbsp. lemon juice
  • 1 Tbsp. pure orange extract
  • 2 Tbsp. Dutch blue poppy seeds
  • 1/4 cup dried apricots, sliced
  • 1 x egg, whisked with 1 tbsp. milk - wash

  • Glaze ingredients:

  • 1 cup powdered sugar
  • 3 Tbsp. milk
  • 1 tsp. pure Madagascar vanilla extract
  • 1 x orange, for zesting

Directions:

Stir together sugar, flour, baking powder, and salt. Set aside. In a separate bowl, whisk milk and lemon juice until it “curdles". This takes about 2 minutes. Add orange extract, poppy seeds, and apricot slices. Add wet ingredients to dry ingredients and stir together. Next, place the dough on a baking sheet fitted with plastic wrap and form into a circle. Cut into 8 wedges, seal with the plastic wrap and freeze for 4 hours or overnight. To bake: Preheat oven to 350F and place frozen scones on greased baking sheet. Brush with egg wash and sprinkle with orange zest and poppy seeds. Bake for 20-25 minutes until golden brown. To make glaze: Stir together powdered sugar, milk, vanilla, and orange zest. Glaze scones and serve! You can always serve glaze on the side as well.

Yields:

8 large scones

Thanks to:

Marnely Rodriguez-Murray, IACPNYC Social Media Committee Coordinator, Professional Baker & Food Writer

Orange-Poppy Seed Scones With Citrus Glaze

“I have just received my order and want to say WOW! Oh wow! I am so pleased with the taste of the spice blends and look forward to using them over the weekend and beyond. Oh, my goodness, they are good.”

-Joyce B. of Opelika, AL

Orange-Poppy Seed Scones with Citrus Glaze


Yields: 8 large scones

Ingredients:

  • Scone ingredients:

  • 1/4 cup granulated sugar
  • 1 3/4 cups bread flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 2 Tbsp. lemon juice
  • 1 Tbsp. pure orange extract
  • 2 Tbsp. Dutch blue poppy seeds
  • 1/4 cup dried apricots, sliced
  • 1 x egg, whisked with 1 tbsp. milk - wash

  • Glaze ingredients:

  • 1 cup powdered sugar
  • 3 Tbsp. milk
  • 1 tsp. pure Madagascar vanilla extract
  • 1 x orange, for zesting

Directions:

Stir together sugar, flour, baking powder, and salt. Set aside. In a separate bowl, whisk milk and lemon juice until it “curdles". This takes about 2 minutes. Add orange extract, poppy seeds, and apricot slices. Add wet ingredients to dry ingredients and stir together. Next, place the dough on a baking sheet fitted with plastic wrap and form into a circle. Cut into 8 wedges, seal with the plastic wrap and freeze for 4 hours or overnight. To bake: Preheat oven to 350F and place frozen scones on greased baking sheet. Brush with egg wash and sprinkle with orange zest and poppy seeds. Bake for 20-25 minutes until golden brown. To make glaze: Stir together powdered sugar, milk, vanilla, and orange zest. Glaze scones and serve! You can always serve glaze on the side as well.

Yields:

8 large scones

Thanks to:

Marnely Rodriguez-Murray, IACPNYC Social Media Committee Coordinator, Professional Baker & Food Writer