Total Time
Prep 10 mins
Cook 20 mins

I found this loverly recipe in a cooking magazine and it instantly appealed to me! It very easy and quick to put together and makes for a wonderful breakfast. Since I like to spread my scones with some jam, I use less sugar. So if you want them to be sweeter, just take more sugar.

Ingredients Nutrition


  1. Combine flour, baking powder, butter, poppy seeds, egg, milk and salt using the dough hooks of your mixer first and then your hands until dough is smooth (Be sure not to overmix).
  2. Turn out onto a lightly floured surface and roll out (about 1 cm thick).
  3. Using a glass of about 7.5 cm in diametre cut out scones.
  4. Put onto a paper-lined baking sheet and brush with the egg-milk-mixture.
  5. Bake in the preheated oven at 200°C for about 15-20 minutes.
Most Helpful

So delicious, and easy to make in the morning - made for a decadant and simple breakfast with some wild blueberry organic spread - yum. You can always count on Loula's baking recipes to be just lightly sweet, which is perfect for me - and these did not dissapoint. The only changes I made were to use my food processor out of laziness, used buttermilk, because I had some to use, and I had a lemon to use, so I added in the zest from about half of it. I made the scones in a large circle, and made six triangular scones. The milk and egg wash was a lovely touch! Both my parrots and I absolutely adored these, Loula! Thank you! Recipnapped for September Veggie Swap.

Katzen September 04, 2011

Mmmmm, morning scones. These are delicious, I didn't do the egg yolk brush on top for personal preference and I added in a bit of lemon zest because I had about a third of one in the fridge. I got 9 really lovely scones that are light and fluffy in texture and purely yummy. Splenda was swapped for the sugar. The dough was so smooth that it had a velvety feel when working with it.

Annacia September 03, 2011

Another wonderful biscuit from Lalaloula. Kudos my friend. These babies were incredible. I only made a 1/2 batch, I am still kicking myself. Next time I will make the full batch. These do not disappoint. They are so quick and easy to make, easily perfect, crisp and crunchy on the outside, moist, tender and light on the inside with an incredible flavor. I enjoyed them with butter, ginger jam and dark coffee. So good, what a wonderful breakfast I had. Thank you so much for sharing this lovely recipe.

Baby Kato February 16, 2010