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Poppy seed scones
- Adam Bush
Published: March 23, 2021 at 12:56 PM
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Makes 6
Easy
Total time: 35 mins
0 reviews
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Make your next batch of scones so much more exciting with poppy seeds for crunch, and mounds of clotted cream and tangy lemon curd to serve
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Alternatives
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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.
Ingredients
Nutrition
-
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)
Nutrition: per serving
- kcal377
- fat12.9g
- saturates7.3g
- carbs55.8g
- sugars11.6g
- fibre2.3g
- protein8.2g
- salt1.2g
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Method
-
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.
Planning afternoon tea?
Authors
Adam BushDeputy food editor
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