Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 tablespoon baking powder
  • ¾ cup buttermilk
  • ½ cup confectioners' sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 to 1 ½ tablespoons freshly squeezed orange juice
  • 2 tablespoons orange zest
  • 2 tablespoons poppy seeds
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into chunks
  • 1 ½ teaspoons vanilla extract


  1. To make the scones - preheat the oven to 375 degrees
  2. Line a baking sheet with parchment paper and set aside.Whisk together the flour, sugar, salt, baking powder and poppy seeds in a large bowl
  3. Using your fingers, two knives or a pastry blender, cut the butter into the flour
  4. Continue until the mixture resembles even-sized crumbs
  5. In a small bowl, whisk together the buttermilk, egg, vanilla, and orange zest
  6. Add the wet ingredients to the dry and stir until the dough comes together
  7. Do not over mix (the mixture will be on the drier side but stop when it comes together - if needed add additional buttermilk, one tablespoon at a time).Drop the dough onto the prepared baking sheet (I used my muffin-sized dough scoop – which holds about ¼ cup of batter)
  8. Alternatively you can pat the dough into a circle on a floured surface and then cut into triangles
  9. Bake for about 18 to 20 minutes, until the scones just start to turn golden brown.To make the glaze, whisk together the confectioners’ sugar and orange juice in a small bowl (add more or less of the orange juice to get it to the consistency that you want)
  10. Drizzle the glaze over the scones (let the scones cool if you don’t want the glaze to melt into the scones!).

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