Bake a batch of these poppy seed scones, then check out our fruit scones, cheese scones, cherry scones and rock cakes.

Looking for free-from options? Check out our gluten-free scones and vegan scones.


  • 150ml whole milk, plus extra for brushing
  • ½ lemon, juiced
  • 350g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 70g butter, cold and cubed
  • 3 tbsp caster sugar
  • 2 tbsp poppy seeds, plus extra for sprinkling
  • 1 large egg
  • lemon curd, to serve
  • clotted cream, to serve (optional)


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Line a large baking tray with baking paper. Mix the milk with the lemon juice and set aside.

  • STEP 2

    Put the flour into a large bowl and stir in the baking powder and ¼ tsp of salt. Add the butter and rub it in with your fingers until the mixture resembles large breadcrumbs. Stir in the sugar and poppy seeds.

  • STEP 3

    Crack the egg into the milk mixture and whisk together with a fork. Pour the wet ingredients into the dry, and stir until the mixture comes together into a dough.

  • STEP 4

    Dust a worksurface with flour and tip out the dough. Dust the dough and your hands with a little more flour, then lightly knead the dough and pat into a 3cm-deep circle. Stamp out six scones using a 6cm round cutter (you may need to pat the off-cuts into a circle again to stamp out six scones). Try to handle the dough as little as possible – this is the key to the light scones.

  • STEP 5

    Put the scones on the tray and brush the tops with a little milk. Sprinkle over a few poppy seeds and bake for 12-15 minutes or until risen and lightly golden. Serve warm or cold with lemon curd and clotted cream, if you like.


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