Name: Orange Poppyseed Scones
Prep time: 10 min
Cook time: 18 min
Total time: 58 min
Yield: 10 -12
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

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!

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

↓ For the full ingredients and detailed method, jump to the recipe card.

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.