Why I don’t eat scones for breakfast more often is something I’ve asked myself a hundred times since making these. This classic flavour pairing of orange and poppy seed deserves a regular spot in the morning rotation.
Buttery, tender and easy to make, these scones are filled with fresh orange zest and crunchy poppy seeds. A pat of butter on one straight from the oven is all you need.
The base follows the same method as my apple-cheddar scones, but here the liquid is a mix of chilled fresh orange juice and a smaller amount of whole milk. Even with less milk the scones stay tender and soft, so you don’t need cream to get a great texture.
A smear of mascarpone drizzled with honey is a lovely complement to the citrus notes. Of course butter, whipped cream or traditional clotted cream are all excellent options.
Brushed with a little cream and sprinkled with sugar for a crisp, golden top, these scones are crusty outside and soft inside. They’re best the day they’re baked, but sliced and toasted the next morning they come back to life remarkably well.
Orange zest is the star here — bright, fragrant and unmistakable. Make a batch today and enjoy them warm.
Orange & Poppy Seed Scones (Eggless)
Pin Recipe
Ingredients
- 2 and 1/4 cups flour
- 1 tbsp baking powder
- 1/3 cup caster sugar
- 1/2 tsp salt if using unsalted butter
- 2 tbsps black poppy seeds
- Zest of two medium oranges
- 100 gms cold butter cut into cubes (just shy of 1/2 cup)
- 1/4 cup fresh orange juice chilled
- 1/4 cup whole milk chilled
- Cream and sugar for topping optional
Instructions
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Preheat the oven to 220 C and line a baking tray with a silicone mat.
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In a large bowl, sift the flour and baking powder (and salt if using). Stir in the sugar, poppy seeds and orange zest.
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Add the cold butter cubes and rub them into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
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Pour in the chilled orange juice and milk, then gently bring the dough together with your fingers into a rough mass. Avoid overworking; if it feels too dry, add up to 2 tablespoons more milk.
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Turn the dough onto the lined mat and pat it into a circle about 3/4 inch thick. Cut six round scones about 3 inches across, or slice into eight triangles. If the dough warms up, chill briefly before cutting.
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For a glossy, crunchy top mix 1 tablespoon cream with 1 teaspoon water, brush over the scones and sprinkle with granulated sugar.
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Bake for 20–25 minutes until golden, rotating the tray halfway for even browning. Cool on a wire rack for 10 minutes, then split, spread with butter or cream and enjoy with hot coffee.