ORANGE POPPY SCONES

We had friends in town, and I made these light, delicious scones the next morning. I served them with butter and the fabulous cranberry orange ginger jelly, Ashley made. It was the perfect complement to a leisurely breakfast with wonderful friends.

ORANGE POPPY SCONES

2 1/2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 cup cold, unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon finely grated orange zest plus 1/4 cup orange juice (from 1 orange)
1 large egg yolk
1 1/2 teaspoons poppy seeds

Heat oven to 400F.
In a large bowl, whisk together flour, granulated sugar, baking powder and salt. With your fingers, work butter into flour mixture until mixture resembles coarse meal.
With a fork, stir in 1/2 cup buttermilk, orange zest and juice, egg yolk and poppy seeds until just combined.
On a lightly floured surface, turn out dough and knead several times. Form dough into a 7-inch square, cut into 9 squares, then cut each in half diagonally. Transfer dough triangles to two parchment lined baking sheets. Brush tops with 2 tablespoons buttermilk and sprinkle with coarse sugar if desired.
Bake until scones are pale golden, 15 to 17 minutes.
Let cool on wire racks. Serve with butter and jam if desired.
Enjoy!

Recipe adapted from Everyday Food
www.marthastewart.com/274264/everyday-food-recipes