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Orange Poppyseed Scones

May 27, 2014 by Lucy Parissi 17 Comments

222 shares
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These Orange Poppyseed Scones are fragrant, slightly sweet and absolutely wonderful for breakfast or afternoon tea with a little marmalade. 

Love baking? Try my savour Hazelnut and Stilton Scones

Orange poppyseed scones on a plate with one split and buttered

A few weeks ago I was invited by ao.com to attend a blogging event. With a theme like ‘Afternoon Tea Delights’ and the promise of Great British Bake Off winner John Whaite there was simply no way I could refuse.

John Wait demonstrating how to make scones

We then got our hands dirty making scones with John who is both extremely likeable and clearly passionate about scones (and baking in general, obviously).

John had some great scone making tips – the most important being to avoid handling the dough too much. Working the dough will develop the gluten in the flour and you will end up with tough scones!

Orange poppyseed scones on a plate

I put all the scone know-how to good use once I got home to create these wonderful Orange poppyseed scones.

They are fragrant, slightly sweet and absolutely wonderful for breakfast or afternoon tea with a little orange or apricot jam. My husband ate three in quick succession and I am pretty confident you will love them too.

HOW TO MAKE SCONES

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Preheat the oven to 220C | 430 F. Line a large tray with baking paper.
Put the flour, baking powder, salt, sugar, poppy seeds and orange zest in a large bowl and mix together. Add the cubed butter and rub with your fingers until mix resembles coarse breadcrumbs.

Mix the yoghurt, lemon juice and egg in a measuring jug. Add a third to the flour mixture and use a scraper (or spoon) to mix together gently. If the mixture is too dry add a little more yoghurt. Only use as much yoghurt as you need for the dough to hold together.

Dust your worktop with flour and tip the scone mix onto it. Shake off any dry excess and pat the dough into a rectangle at least 4cm (1 1/2 inch) high.
Use a floured fluted cutter to cut out the scones and place on the tray, spaced slightly apart. Gather the dough scraps, gently pat into shape and repeat until you have used all the dough.

Cover the scones with cling film and rest at room temperature for half an hour (optional). Glaze the scones with a little egg wash and bake for 10-18 minutes (depending on their size) until risen and golden.

sweet scones on baking tray brushed with egg wash

Remove from the oven and cover with a damp tea towel for 10 minutes before serving. Split open and slather with butter and a little jam.

Orange poppyseed scones

Orange poppyseed scones

Lucy Parissi | Supergolden Bakes
Fragrant orange and poppyseed scones
3.34 from 6 votes
Print Rate
Course: Afternoon Tea
Cuisine: British
Keyword: Orange Scones
Prep Time: 10 minutes
Cook Time: 18 minutes
Resting time: 30 minutes
Total Time: 58 minutes
Servings: 10 -12
Calories: 180kcal
Prevent your screen from going dark

Ingredients

  • 250 g (2 cups) plain flour (all purpose flour)
  • 75 g (⅓ cup) sugar I used golden caster
  • 2 tsp baking powder
  • 2 tbsp poppy seeds
  • ¼ tsp salt
  • 3 oranges, zest only
  • 50 g (4 tbsp) unsalted butter cold, cubed
  • 125 g (½ cup) natural yoghurt or sour cream
  • 1 large egg
  • 1 tbsp lemon juice
  • 1 egg beaten with 1 tbsp milk to glaze

Instructions

  • Preheat the oven to 220C | 430 F. Line a large tray with baking paper.
  • Put the flour, baking powder, salt, sugar, poppy seeds and orange zest in a large bowl and mix together.
  • Add the cubed butter and rub with your fingers until mix resembles coarse sand.
  • Mix the yoghurt, lemon juice and egg in a measuring jug.
  • Add a third to the flour mixture and use a scraper (or spoon) to mix together gently. If the mixture is too dry add a little more yoghurt. Only use as much yoghurt as you need for the dough to hold together.
  • Dust your worktop with flour and tip the scone mix onto it. Shake off any dry excess and pat the dough into a rectangle at least 4cm (1 ½ inch) high.
  • Use a floured fluted cutter (mine was fairly small) to cut out the scones and place on the tray, spaced slightly apart.
  • Gather the dough scraps, gently pat into shape and repeat until you have used all the dough.
  • Cover the scones with cling film and rest at room temperature for half an hour (optional).
  • Glaze the scones with a little egg wash and bake for 10-18 minutes (depending on their size) until risen and golden.
  • Remove from the oven and cover with a damp tea towel for 10 minutes before serving. Split open and slather with butter and a little jam.

Nutritional Info

Calories: 180kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 73mg | Potassium: 165mg | Fiber: 1g | Sugar: 8g | Vitamin A: 161IU | Calcium: 92mg | Iron: 1mg
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Comments

  1. Janet says

    November 11, 2017 at 6:40 pm

    These look lovely and I am hoping to try making them. But I’m confused by the recipe. It says to add “a third” of the yogurt / egg / lemon juice mixture into the batter. Then what do we do with the other two thirds? I would appreciate clarification. Thanks!

    Reply
    • Lucy Parissi says

      November 14, 2017 at 8:37 am

      4 stars
      Hi Janet – thanks for your comment. What I meant is you need to only add enough of the yoghurt mixture so the dough holds together. Start by adding a third and gradually add a little more but you might not need to add it all. When you tip your dough onto your worktop its best if it is a little dry as gently patting /kneading it together usually is enough. You don’t want to the mix to be too wet

      Reply
  2. Hannah Rumbarger says

    February 09, 2016 at 4:42 pm

    Could I make these with 2 cups regular flour instead of 1 cup bread flour and 1 cup regular?

    Reply
    • Lucy Parissi says

      February 09, 2016 at 4:43 pm

      Yes you can Hannah : )

      Reply
    • Hannah Rumbarger says

      February 11, 2016 at 12:50 am

      Great, thank you very much! 🙂 Will be trying these this weekend!

      Reply
  3. Anne Dalzell says

    October 14, 2014 at 8:41 am

    I love anything orange flavoured, You posted this on my birthday – if only we'd known each other then!!

    Reply
  4. prwilson says

    September 17, 2014 at 12:47 am

    Look perfect for afternoon tea.

    Reply
  5. Heather Haigh says

    September 16, 2014 at 6:30 am

    Those sound fabulous – orange and poppy seeds – great combination.

    Reply
  6. Maggie Ali says

    September 04, 2014 at 9:04 am

    these look delicious, my mouth is watering 😉

    Reply
  7. Zoey H. says

    July 30, 2014 at 4:59 am

    These sound delish and look easy to make, thanks for sharing

    Reply
  8. Nicola Lynch says

    June 04, 2014 at 8:44 pm

    Oh wow, these look absolutely delicious. Have bookmarked too try at the weekend. Thank you!!

    Reply
  9. Keep Calm and Fanny On says

    May 31, 2014 at 5:48 pm

    5 stars
    Look amazing as ever, and fab tips! I made mine with lemon instead of orange!

    Reply
  10. tinkertink2010 says

    May 30, 2014 at 4:51 pm

    Oooh very nice – have never had poppy seeds in a scone – sounds lovely though! Ps I just love John – he was fab on GBBO – so glad he is having a lot of success! X

    Reply
  11. beano54 says

    May 30, 2014 at 12:33 pm

    perfect recipe i love poppy seeds & oranges

    Reply
  12. Tracy K Nixon says

    May 30, 2014 at 3:27 am

    This would be lovely for picnics!

    Reply
  13. Gemma says

    May 29, 2014 at 10:19 pm

    So beautiful! Poppyseeds make every baked good look cute and adorable like your scones. 🙂
    The pictures are utterly cute as usual, that small jam is so nice, hehe.
    xoxo

    Reply
  14. Hanna Rose says

    May 27, 2014 at 8:25 pm

    Sounds like you had a lovely time at the event and these scones look delicious! Such a zesty take on the humble scone, I'm sure these would tang up any afternoon tea! 😉

    The Miss Beauty Saver Blog

    P.S. I've got a Wantable Beauty Box Giveaway up on my blog atm!

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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