A batch of fresh scones with lemon curd on top

Poppy seed scones

  • makes 6
  • Easy

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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Bake a batch of these poppy seed scones, then check out our fruit scones, cheese scones, cherry scones and more scone recipes.

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Ingredients

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

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.

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Nutritional Information

  • Kcals 377
  • Fat 12.9g
  • Saturates 7.3g
  • Carbs 55.8g
  • Sugars 11.6g
  • Fibre 2.3g
  • Protein 8.2g
  • Salt 1.2g
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