Orange poppyseed scones
Fragrant orange and poppyseed scones
Servings: 10 -12
Calories: 180kcal
Ingredients
- 2 cups (250g) all-purpose flour (= plain flour)
- ⅓ cup (75g) superfine sugar (= caster sugar), I used golden
- 2 tsp baking powder
- 2 tbsp poppy seeds
- ¼ tsp salt
- 3 oranges, zest only
- 4 tbsp unsalted butter cold, cubed
- ½ cup (125g) natural yogurt 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 yogurt, 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 yogurt. Only use as much yogurt 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
