Sticky Fingers from Rolling Scones

Emily and I were having coffee and a delicious raspberry scone from GR Bagel just last week when we realized that there's absolutely nothing stopping us from having tasty scones in our lives every single day. I immediately flipped open my planner and penned in SCONE DAY! for an otherwise uneventful Wednesday afternoon. 

Now I'm writing while munching on a homemade strawberry lemon poppy seed scone, and I'm so happy we made the decision to try on our baker's hats! I'm guilty of being pretty lazy when it comes to kitchen time, and putting more effort into creating deliciousness for my daily fuel is something I've been working on lately. 

We wanted to share this split recipe with you and we hope it will inspire you to make your own scrumptious scones- or just to spend an extra few minutes putting some love into your meal preparation! 

Orange Almond Scones & Strawberry Lemon Poppy Seed Scones

Makes about 8 scones - approx. 45 minutes

Ingredients

• 2 cups flour
• 6 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 8 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 large egg
  
• Raw sugar 

For strawberry lemon scones:

• 2 teaspoons poppy seeds
• 1 large lemon 
• 1 cup chopped strawberries
• Vanilla extract

For orange scones:

• 1 orange
• Sliced almonds
• Almond extract

Optional glaze: 

• 1 cup confectioners' sugar
• Orange or lemon juice
• Dash of heavy cream

Directions

1) Preheat oven to 400°F and line baking sheet with parchment paper.

2) In large bowl, whisk flour, sugar, baking powder, and salt. Separate into two bowls.

3) Add lemon zest and poppy seeds to first bowl, and orange zest to the second. 

4) Grate butter and add half to each bowl. Combine with fingers until the texture resembles a coarse meal. (see picture)

5) In a small bowl, whisk cream and egg together. Divide and add half to each bowl, followed by the vanilla extract for the lemon batter and the almond extract for the orange batter.

6) Slowly mix together with spatula until moist, and gently fold strawberries into the lemon batter. Dough will be wet! (We panicked at this point, but you shouldn't. Just add flour until it's malleable!) 

7) On a separate sheet of parchment paper, work each pile of dough into a ball and slice into four sections. Coat with cream and sprinkle with coarse raw sugar.

8) Place or flip dough onto your baking sheet and pop in the oven for 20-25 minutes or until golden brown and deliciously aromatic. 

9) Whisk together glaze ingredients and drizzle fo' shizzle! Then snag a cup of tea or coffee, grab a warm scone, and head to the porch to enjoy the early morning or late evening sun!

X0 - M