ALMOND ORANGE POPPYSEED SCONES

Very scone-y scones! Softly dense and buttery with a zesty, sweet orange glaze like the flavor of sunshine. I add a hint of almond, which marries with the orange into a sublime sweetness--insanely good. Make these scones when you need some extra love in your house or want it smell absolutely delicious.

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 cup milk, 1 tbsp. heavy cream or half and half, 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/Prep dry ingredients: Preheat the oven to 400* F and line a baking sheet with parchment paper. Cut the butter into very small pieces and re-chill in the freezer for 15 minutes or chill an entire stick of butter if you plan to grate it. Meanwhile, add flour, salt, baking powder, poppy seeds, and sugar to a large bowl. Whisk to combine. Add in the chilled butter pieces (or grate in the chilled butter). Work the butter into the flour with a pastry blender or your fingers until it resembles coarse crumbs.

2. Finish the dough: Whisk together the Greek yogurt, egg, 1/4 cup milk, almond extract, and orange zest. Add the wet ingredients to the flour mixture and combine to bring the dough together into a ball.

3. Cut/Bake scones: 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. Brush the wedges with heavy cream and bake for 15-18 minutes, until lightly golden. (If you don't have heavy cream or half and half, brush with a little beaten egg.)

4. Make the glaze: While the scones bake, whisk the glaze ingredients together, adding the orange juice slowly, until the consistency is good for drizzling, but not overly runny. Drizzle glaze over the warm scones, so it soaks in a bit. Store at room temperature up to two days.

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