ALMOND ORANGE POPPYSEED SCONES

Very scone-y with a glaze that won't stop and the flavor of Florida's sunshine. Also a hint of almond, which marries with the orange into a sublime sweetness reminiscent of slow days and bright moods. Make these scones for some extra love in your house!

So good served warm, with or without butter.

Notes: Butter is unsalted. Greek yogurt is Fage'.

ALMOND ORANGE POPPYSEED SCONES

Ingredients: 1/2 cup very cold butter (freeze for 20 minutes prior to using), 2 cups all-purpose flour, 1/2 cup sugar, 1/3 tsp. sea salt, 2 1/2 tsp. baking powder, 1 tbsp. poppy seeds, 1/2 cup Greek yogurt, 1/4 + 1 tbsp. cup milk, 1 egg, 1/2 tsp. almond extract, zest of 1 large orange. Glaze: 2 cups powdered sugar, 3-4 tbsp. orange juice, zest of 1 orange.

Makes 8 scones.

1. Preheat the oven to 400* F and line a baking sheet with parchment paper.

2. Cut butter into very small pieces and re-chill in the freezer for 15 minutes. Meanwhile, add flour, salt, baking powder, poppy seeds, and sugar to a large bowl. Whisk to combine.

3. Work the butter into flour mixture with a pastry blender or two forks, until it resembles coarse crumbs.

4. Whisk Greek yogurt, egg, 1/4 cup milk, almond extract, and orange zest together. Add to flour mixture and combine to bring the dough together.

5. Lightly flour a surface and turn the dough out onto it. Form a round disk, about 2 inches thick. Slice into 8 equal wedges. Place wedges onto the baking sheet then chill for 15 minutes in the refrigerator.

6. Brush wedges with remaining milk and bake for 18-20 minutes, until lightly golden. Cool for 15 minutes.

7. Meanwhile, whisk glaze ingredients together, adding the orange juice slowly, until the consistency is good for drizzling, but not overly runny. Drizzle glaze over the scones. Best eaten within 1 or 2 days, store at room temperature.

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