Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 30 [Resource Id: minutes, Set: recipeview] Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 15 [Resource Id: minutes, Set: recipeview] Portions: 6
2 1/14 Cup Unbleached Flour
1/2 Cup Granulated Sugar
1 tsp Cream of Tartar
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 Cup Poppy Seeds
1/2 Cup Unsalted Butter, cold
1/4 Cup Orange Juice
2 drops Orange Oil
1 Lg Large Egg
2 tbsp Heavy Cream for scone topping
2 tbsp Granular sugar for scone topping
Preheat Oven to 400*F
Spray large baking sheet lightly with cooking spray (like "Pam") set aside.
In large food processor add all dry ingredients, except for the extra sugar for scone topping. Pulse until blended.
Chop butter in small chunks and add to food processor. Pulse just until blended and mixture is crumbly not fine.
Pour dry ingredients into large bread bowl,and set aside.
In small bowl wisk together orange juice, egg and orange oil until blended. Gradually pour into dry ingredients while stirring with a fork just until blended and some-what clumpy. Gently knead dough into a ball on floured
surface just until smooth. Gently pat or roll dough into a round about 1 inch thick. Cut round in half with sharp knife and then into even wedges approx. 1 inch thick.
Place scone wedges evenly onto baking sheet about 2" apart.
Brush scones with heavy cream and sprinkle with extra granular sugar. Bake 15-20 minutes or until golden brown.
Slightly cool on sheet, then serve warm.