These yummy and easy to make (!) poppy seed scones are a recent discovery. I promised to share the recipe, so here it is!
Dutch readers can look up the original. Note that I used raspberry jelly instead of strawberry; Mr Gnoe and I actually liked that better because of it’s subtle (& less sweet) taste. For this blogpost I made a double batch; you can view the baking process on Flickr.
Please use organic dairy for animal welfare?!
Here’s what you need for approx. 18 small scones.
- 300 gr self-raising flower
- 4 tbs sugar
- pinch of salt
- 50 gr butter
- 100-150 ml buttermilk
- 1 egg, whisked loose (not two eggs; I made a mistake taking the picture above)
- 2 tbs poppy seeds
- (flour)
Preparation
- Preheat oven at 225 ºC.
- Mix self-raising flour, sugar and salt in a bowl.
- Rub the butter into the flour using your fingertips to make a crumbly dough.
- Pour in the whisked egg and part of the buttermilk. Be careful not to make the dough to wet (that’s why you won’t want to pour in all the buttermilk at once) and make sure you leave a little milk for a golden finishing.
- Add poppyseed.
- Knead into a smooth (elastic) dough. If it is too wet you can add a bit more self-raising flour.
- Flatten dough by hand on a floured surface, until about 2 cm thick.
- Use a small glass our cookie cutter to cut out circles of approx. 4 cm and put these on your baking sheet.
- Coat with a little buttermilk to give them a golden shine.
- Bake for 15-20 minutes.
These poppy seed scones can be eaten either cold or lukewarm and they make great picnic food, bento stuffing, or an addition to your breakfast, lunch or high tea. Serve with mascarpone or clotted cream and jam.
Another one of Gnoe’s tips
Now what to do with the rest of that whole liter of buttermilk? Yes, of course I could drink it, but I do not particularly like buttermilk :\ So I made curd out of it by hanging it in a (clean) moist tea towel from the kitchen cupboard for 8-12 hours.
Buttermilk curd is a bit thicker than quark and much more creamy. Yesh, I like :) The best part is that you can put the curd on your scones instead of mascarpone or clotted cream. A healthier alternative, although I like to indulge on the bad ones ;)
ENJOY!
Why don’t you join Beth Fish’s weekend cooking with a food-related post?
18 reacties
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zaterdag 22 mei 2010 bij 16:48
leeswammes
Thanks for the recipe! I had been wondering how to make those (and the buttermilk curd). I will definitely try this out soon!
Find my Indonesian soup on http://leeswammes.wordpress.com/2010/05/22/soup-with-a-difference-recipe – for the Weekend Cooking meme.
zaterdag 22 mei 2010 bij 17:04
gnoegnoe
Yaiks! I don’t doubt your soup is any good (I absolutely love Indonesian food) but it’s got chicken in it! :(
zaterdag 22 mei 2010 bij 17:31
leeswammes
No, my version of the soup does NOT have chicken in it. Oh no! We’re vegetarians you know! :-) It says chicken OR quorn. Do you eat quorn?
zondag 23 mei 2010 bij 09:52
gnoegnoe
LOL *sorry* I had read past the soto AJAM title, but when I actually read “chicken” I guess stopped dead in my tracks ;) I’ll remember now that your a veggie too!
zaterdag 22 mei 2010 bij 16:49
JoAnn
These look delicious! I’m always wondering what to do with the leftover buttermilk when I buy it for a recipe…
zaterdag 22 mei 2010 bij 17:05
gnoegnoe
Me too, wondering what to do with leftover buttermilk. That’s why I was so happy to find your cookie recipe in this week’s Weekend Cooking :)
zaterdag 22 mei 2010 bij 17:09
Margot
Thanks for this scone recipe and the instructions for making buttermilk curd. I like to do the same thing with yogurt but it never occurred to me to do it with buttermilk. I’m going to give it a try. I’m going to try the scones too. Thanks again. Great post.
zondag 23 mei 2010 bij 00:26
Heather
those sounds wonderful. YOur pictues are wonderful. I had not heard of buttermilk curb previously. Thanks for sharing.
maandag 24 mei 2010 bij 13:46
elma
I never read recipes (the plot is rubbish and the characters less than one-dimensional – I can never get to the end without losing interest) but I did see your appeal to use organic milk for animal welfare. Isn’t organic just about what the beasts get to eat and not actually always about welfare?
maandag 24 mei 2010 bij 14:27
gnoegnoe
Nope. It’s about natural behavior, i.e. how much room they get & being able to get outside (not just getting daylight), no cutting of beaks, having a mate, sometimes young that can stay longer with mom, etc.
dinsdag 25 mei 2010 bij 03:26
Bumbles
I think the Rasberry vs. Strawberry idea sounds like a better fit too for the scones. Wouldn’t have occurred to me to make that selection – thanks for putting the idea in my Bumble brain!
dinsdag 25 mei 2010 bij 07:57
Asfora
yummy yummy! This looks like something I would love to sink my teeth into! :o)
woensdag 26 mei 2010 bij 19:11
Bentobird/Jenn
The perfect afternoon snack…am conjuring one through my shiny new Food Teleporter, thanks gnoegnoe!
donderdag 27 mei 2010 bij 19:42
kookgirls
Is it strange to say about a scone that it look tasteful but als kind of cute? Must try it. Looks like a perfect snack, or something for a brunch.
donderdag 27 mei 2010 bij 19:44
Janny
was ik nog als kookgrrls ingelogd. Suf zeg ;-(
zaterdag 29 mei 2010 bij 13:00
Beth F
This look fabulous — I am a big fan of poppy seeds. And I had no idea you could dip buttermilk. I’ve done that with yogurt but never realized that buttermilk would also work. I am definitely going to try that.
Sorry I am so let getting here — I’ve been out of town for most of the past week.
zaterdag 29 mei 2010 bij 14:41
Poppy Seed Scones with Rhubarb Jam « Leeswammes's Blog
[…] Seed Scones by gnoegnoe. Having lived in England, I love scones but I had never tried making them myself. I was already […]
zaterdag 29 mei 2010 bij 14:48
leeswammes
Hi Gnoe, I made your poppy seed scones yesterday! Check out the results on my blog: http://leeswammes.wordpress.com/2010/05/29/poppy-seed-scones-with-rhubarb-jam/