Recipe Post: Peach, Vanilla and Poppy Seed Scones

Here I have for you another tried and tested recipe from the lovely National Trust Book of Scones. According to the book, these are a favourite of Grey’s Court in Oxfordshire.  I’ve not been here myself but their scone recipe is lovely!

I still haven’t quite managed the art of getting the right thickness of scone, so, more testing is required – shame!

Perfect for Summer afternoon tea, don’t worry if you don’t have fresh peaches, I used tinned and the scones were just fine!

 

 

 

What you need:

Makes 10

500g plain flour
2 tsp baking powder
100g caster sugar
125g butter, cubed
3 fresh peaches, roughly chopped
1 tsp poppy seeds
1/2 tsp vanilla extract
1 egg, beaten
100 ml milk

What you do:

  • Preheat your oven to 190°c and line a baking tray with greaseproof paper.
  • Sift the flour, baking powder and sugar into a mixing bowl, and then, using your fingertips, rub in the butter until the mixture looks like breadcrumbs.
  • Stir in the chopped peaches, poppy seeds and vanilla.
  • Add the egg and enough milk to make a soft dough.
  • Lightly flour your work surface and turn out the mixture.
  • Roll to about 4cm thick and stamp out the scones using a 7cm round cutter.
  • Use your scraps for re-rolling and cutting out some more! 😉
  • Place on your baking sheet and brush the tops with milk.
  • Bake for 15-20 minutes or until golden brown.

As suggested, I served with apricot jam and clotted cream – jam on first!

Until next time….Happy Baking!

2 Comments

  1. Richard Stone
    7th May 2018 / 4:49 pm

    These sound lovely. Im going to get this book as i love scones. I always seem to roll the mix to thin and never have super sized ones as well. I always find that when they say makes ten it does but small things.

    • Lindsay | Bookboodle
      Author
      11th May 2018 / 9:15 pm

      Yeah, exactly, and who wants small scones!! ha ha 🙂

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