Orange Poppyseed Scones

By Lucy Parissi

3.75 from 8 votes

, Updated Jan 18, 2021

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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

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.

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!

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.

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.

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3.75 from 8 votes

Orange poppyseed scones

By Lucy Parissi | Supergolden Bakes

Fragrant orange and poppyseed scones

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Resting time: 30 minutes minutes

Total Time: 58 minutes minutes

Servings: 10 -12

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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.

Nutrition

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

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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