Blood Orange Poppyseed Scones

Ingredients

2 cups all purpose flour

1/3 cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ tsp salt

1 teaspoon poppy seeds

1 stick unsalted butter, cold and cut into cubes 

Zest of 1 blood orange 

½ cup sour cream

1 egg

Glaze:

1 cup powdered sugar

2-3 tablespoons fresh blood orange juice

PREP TIME: 10 MINUTES | COOK TIME: 10 MINUTES | SERVINGS: 1 dozen

1.Preheat oven to 400. Line a baking sheet with parchment paper and set aside. 

2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, poppy seeds and orange zest.

3. Add in the butter and mix with a pastry blender or fork until mixture resembles crumbs. 

4. In a small bowl whisk together the sour cream and egg.  Pour into the flour mixture and mix gently until somewhat combined. Knead the dough gently in the bowl until combined. 

5. Turn out dough onto a lightly floured surface.   Gently roll the dough out into a circle, about 1 inch thick. Using a biscuit cutter, cut the scones out. (I got about 15 scones out of the dough) Bake for 9 minutes or until slightly golden brown and cooked through. Remove scones from oven and transfer to a cooling rack. Let cool completely.

6. While scones are baking make the glaze. Using a small bowl whisk together the powdered sugar and blood orange juice. Spoon the glaze over the cooled scones. Let sit until glaze hardens. Store in air tight container for up to 3 days. Best served day of making.

Enjoy y’all!