Orange Poppy Seed Scones Food

ORANGE-POPPY SCONES

Steps:

• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or your fingertips, work butter into flour mixture until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. 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 2 parchment-lined rimmed baking sheets. Brush tops with 2 tablespoons buttermilk; sprinkle with coarse sugar. Bake until scones are pale golden, 15 to 17 minutes, rotating sheets halfway through. Let cool on wire racks. Serve with butter and jam, if desired.

ORANGE-POPPY SEED SCONES

Steps:

• Preheat oven to 400°F. Lightly flour heavy large baking sheet. Mix 2 1/2 cups flour, sugar, poppy seeds, cream of tartar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 2 teaspoons grated orange peel. Whisk egg and 2 tablespoons orange juice in medium bowl to blend. Add to flour mixture; stir just until blended.
• Turn dough out onto lightly floured surface; knead gently until smooth. Divide dough in half. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges.
• Arrange wedges on prepared baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

ORANGE POPPY SEED SCONES

Steps:

• Preheat oven to 375 degrees.
• Spray a baking sheet with non-stick spray.
• In a bowl, combine the flour, sugar, poppy seeds, cream of tartar, baking soda and salt.
• Cut the butter into the flour mixture with a pastry cutter or your fingers until it resembles cornmeal.
• In another small bowl, beat the egg with the orange juice; add the liquid mixture into the flour mixture and stir until just blended (you want to try and avoiding overbeating or overhandling the dough).
• Gently shape dough into a ball and cut in half.
• On a flour surface, pat each half into a circle, about 1/2 inch thick and about 8 inches in circumference.
• Cut each circle into 6 even wedges, and place the wedges, about 2 inches apart, onto the baking sheet.
• Bake 15 to 20 minutes, until golden brown.

ORANGE POPPY SEED ROASTED VEGETABLES

Steps:

• Note: Pickling onions: you can also use pearl onions but use more to taste. Baby carrots: include stalks if possible.
• Preheat oven to moderately hot about 400°F Place all vegetables and oil in large baking dish. NOTE if using clay pot omit the oil and dampen the vegetables instead. Adjust temp accordingly. If using oil, toss to coat. Bake for 50 minutes or until tender and crisp, toss ever 15 minutes. Again if using clay pot adjust time and need to toss.
• Sprinkle with poppy seeds.
• Whisk dressing ingredients.
• Pour over warm vegetables and toss to coat. Transfer to bowl then top with cheese. Serve immediately while warm.

FESTIVE POPPY SEED SCONES

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and buttermilk; add to crumb mixture just until moistened. Stir in cranberries and orange zest. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide dough in half. Pat each portion into a 6-in. circle. Place on a baking sheet coated with cooking spray. Cut each circle into six wedges, but do not separate. , Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Serve warm.