YIELD
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.



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

NUTRITION
Nut-Free
Vegetarian



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