Bake a batch of these poppy seed scones, then check out our fruit scones, cheese scones, cherry scones and more scone recipes.
Looking for free-from options? Check out our gluten-free scones and vegan scones.
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
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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.
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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.
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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.
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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.
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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.
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