My mom used to make these scones regularly on Sunday mornings. The smell of fresh scones always made it easy to get out of bed, and I knew I’d have to get to the kitchen quick or my siblings would all devour them first!
It’s important to note that these are baked pastry scones, not fry bed scones! They’re more like sweet pastry biscuits with glaze…..and they’re delicious!
Makes about 7-8 scones
For the Scones:
2 cups flour
1/4 cup sugar
2 tsp Baking Powder
1/8 tsp salt
1 Tbsp poppy seeds
1 heaping cup of fresh blueberries or dried craisins
1/3 cup butter
1/2 cup whipping cream
1 tsp vanilla
For the glaze:
1 1/2 cups powdered sugar
Juice from 1/2 of a fresh orange
In a large bowl mix the flour, sugar, baking powder, salt, poppy seeds, and either blueberries or craisins. Cut in the butter with a pastry blender.
In a separate small bowl, beat the egg with a fork and add the cream and vanilla. Add the egg mixture to the dry ingredients, gently mixing just until incorporated.
Dump dough onto a lightly floured counter-top. Knead and press 2-3 times gently with your hands to make a circle with dough about 1 1/4 inches thick. (Or you could use a rolling pin to gently make a small circle.) Don’t overhandle the dough or it will make the biscuits tough.
Use a knife to gently cut the scones into a triangle or use cookie cutters to cut them into a desired shape.
Place on greased cookie sheet and bake at 425 degrees F for 13-15 minutes.
For the glaze:
In a small bowl combine the powdered sugar and fresh squeezed orange juice. Mix well. Add more juice to make it thinner or more powdered sugar to make it thicker, until you reach your desired consistency.
When the scones come out of the oven, drizzle glaze over warm scones.