Ingredients

The following ingredients have 11 Servings
  • 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

Instruction

  • 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.