As I mentioned in an earlier post a week ago that I’ve been exploring different variations of soda bread, mixing it up with different grains. The presence of poppy seeds in my kitchen because of this has led to this variation on an old classic and one that I thought was worth sharing. The flavour of the scones is quite savory in this recipe and therefore means I can justify having them for breakfast. Next time I’ll be adding a little more lemon zest, and perhaps just a touch of castor sugar, but I loved the crunchyness of the poppy seeds and the slightly nutty/chewy texture that the wheatmeal adds to the texture.
The best bit though is that these take only a few minutes to make and then after about 20 minutes in the oven they are a light and fluffy treat ready for the munching.
I’m back to my bread experimenting but in the meanwhile give these delicious scones a try….
Lemon & Poppyseed Scones
- 2 1/2 cups plain flour
- 1/2 cup wheatmeal
- 1/2 cup poppy seeds
- 5 tsp baking powder
- 1 cup pouring cream
- 1 cup buttermilk
- pinch salt
Sift your flour with the baking powder into a large bowl. Add the wheatmeal, salt and poppy seeds and using a fork combine well. Add the liquids and mix with the fork until combined using a folding motion until the liquid is just mixed into the dry ingredients.
Pour the dough out onto a floured bench and knead slightly until just combined. You want to handle this dough as little as possible. Tap out and shape until a rough square and then cut into cubes about 3cm/1 inch in square. Place the scones close to each other onto a baking try lined with non-stick baking paper. You want the scones to be right next to each other so they rise. They will join together but the pre-cutting means they should break apart fairly easily with a gently pull.
Bake for approximately 20 minutes in a 170-180c oven or until golden brown. Serve slightly warm with lemon curd or some cream cheese.
These will freeze for defrosting and warming at a later date.
Happy Baking & Happy Eating,