Poppy Seed Hamantaschen Scones

23 Feb

Hubby and I are venturing down to DC today – and are lucky to spend some time with good friends (who happen to enjoy whirling Purim groggers as much as I do). As I ride the train down the NE Amtrak corridor, I’m reminded just how much I love the east coast and its cities. It’s a gorgeous foggy day and no matter which town and city we go through, the density is awesomely beautiful.  I’m eagerly awaiting the New York skyline and the Philadelphia rowhouses.

So these aren’t technically Hamantaschen, but they are reminiscent of my favorite purim cookies, both in shape and taste.  These scones evolved from the realization that I had way too much filling – and the knowledge that poppy seeds aren’t cheap!

Although they were born of circumstance, they are a delightful addition to my Purim celebrations.  I wouldn’t dare suggest giving up on traditional Hamantaschen, but these scones are certainly worth trying. (Have I mentioned that I love scones before?) Perhaps there are some apricot Hamantaschen scones in my future…


3 cups flour (375 g)
1/4 cup sugar (50 g) + extra for topping
1 Tbsp baking powder
pinch salt
1/2 cup earth balance/margarine, cold and in small pieces
1 cup poppy seed filling (you can add additional almond milk if you don’t have enough)
1/4 cup almond milk
zest of 1/2 orange
1 egg, beaten


Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder, and salt.  Add in small pieces of earth balance and combine using pastry knife (or pulse in food processor) until it is evenly combined and there are pea sized chunks throughout.

Pour in poppy seed mixture, zest, and almond milk, stirring until just combined – don’t over mix.

On a floured surface, form dough into a long rectangle about 5″ wide.  Cut in half lengthwise to form two thinner, long rectangles (about 2.5″ wide).

Cutting on a diagonal (about 45 degrees), cut each rectangles into triangles, changing knife direction each cut. You should get about 40 total.


On two parchment lined baking sheet, arrange scones about an inch apart. Brush each scone with the egg wash and sprinkle with sugar (you can use fancy turbinado sugar if you have it, but I just used granulated today).  Bake for 15-18 minutes, or until they start to turn golden, rotating halfway though.



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