Orange And Poppy Seed Scones Recipe
Today I made some scones using a basic recipe, but the inspiration for the flavours wasn't from my dead grandma or a happy pastime, as most interesting bakers use, but simply because I had some oranges in the fridge that I needed to use up, and 1/2 a pot of poppy seeds that have been in the cupboard for about 2 years and I figured needed using up. I was sceptical of the idea at first, but being the adventurous person I am, I tried it. And they actually tasted amazing!!
What You'll Need:
• 400g self raising flour
• 60g butter
• 50g sugar
• 5 tbsp poppy seeds
• zest of 1 orange
• a couple of handfuls of raisins or sultanas
• 1 egg, beaten
• 150-200ml semi skimmed milk
How To Make:
1. Preheat the oven to 200*C or 490*F.
2. Mix together the flour and butter until it has the consistency of fine breadcrumbs. You can use either a mixer or a wooden spoon - needless to say, the mixer is quicker yet more expensive. I use a Kenwood Electric Mixer.
3. Add in the sugar, poppy seeds, raisins or sultanas and zest. With the sugar, raisins and poppy seeds, you can add more or less in dependent on taste; I have just gone with an average amount that works. Be careful not to change it too much though - adding too much will make the dough too dry, and not enough makes it too sticky! Mix them in.
4. Add the egg and mix well, gradually incorporating the milk as you mix. The mixture should be soft, but not sticky.
5. Knead lightly and gently, then roll out to about 1.5cm thick, and usse a circular cookie cutter to cut out the shape. The cutter should be about 6cm or so diameter, but it is up to you really, depending on what size cutters you have and how big you like them. Bear in mind that you must bake for longer if they are bigger, and less time if they are smaller.
6. Milk wash over the top of the scones, and place them on a lightly greased piece of baking paper on a flat tray. It isn't necessary to grease the paper, only if you are worried about them sticking. Place them not too far apart, as you will make about 15-20 depending on size, and they won't grow too far outwards.
7. Cook for roughly 10-12 minutes or until staring to go golden on top, but most of the surface should be white. Let cool for a while, and serve warm with whipped cream and jam! Personally I don't think that you need anything on it except maybe a little butter, as they already have a lot of flavour, but it's personal preference, right? Enjoy!
I really hope you like this recipe, I think they are delicious and also really easy to freeze - they will last for ages in the freezer and defrost quickly!
Question of the Day: Do you put the cream on first or the jam? Answer in the comments below!
Lots of love,
Young and Enquiring x