Having a recipe developer like Helen come up with creative ways to use our jams is honestly one of the highlights of running a jam factory! I always think I've seen it all, and then she sends something like this over, and it gives a Single Variety Co classic a whole new purpose!
If you jumped on the air fryer bandwagon, then you'll know it's a revelation for quick bakes. No worrying about oven hot spots, no hanging about - just gorgeously golden, light, fluffy scones in only 15 minutes.
These ones have our Amalfi Lemon Marmalade baked right into the scone alongside a squeeze of fresh lemon juice and a generous scatter of poppy seeds. Bright, citrusy and just a little bit fancy!
Why mix the marmalade in instead of just spreading it on a scone?
Baking it into the scone dough rather than just spooning it on top means the citrus flavour runs all the way through every bite, and it also keeps the dough beautifully moist. Our Amalfi Lemon Marmalade won Best Marmalade in the World at the 2025 World Marmalade Awards, so if you nail this recipe, that might mean you've made the best marmalade scones in the world?!
Shop Amalfi Lemon Marmalade
A few tips before you bake
Keep the butter cold right up until it goes into the food processor: that's what gives you a light, flaky scone rather than a dense one. Don't overwork the dough once it comes together. And cut the scones into triangles rather than rounds: it means no re-rolling, which keeps the texture where you want it.
No food processor? No problem. Rub the cold butter into the flour mixture using your fingertips until it resembles sandy breadcrumbs, then add the wet ingredients and bring together with a knife. The traditional way, and it works just as well.
Full recipe below!
Air Fryer Poppy Seed Scones with Amalfi Lemon Marmalade
Single Variety Co
6
15 minutes
Light, golden air fryer scones with Amalfi Lemon Marmalade and poppy seeds baked throughout. Ready in 15 minutes; serve warm with clotted cream and more marmalade on top. Makes 6.
Ingredients
- 220g self raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 85g salted butter, fridge-cold
- 40g Amalfi Lemon Marmalade
- 60ml milk
- 15ml lemon juice
- 2 tbsp poppy seeds
- 1 egg yolk
To Serve
- Clotted Cream
- Amalfi Lemon Marmalade
Directions
Sieve the flour and baking powder into the food processor before adding the sugar. Cut the cold butter into small cubes and add to the food processor. Pulse to form a sandy texture.
Add the marmalade, milk and lemon juice to the food processor and blitz again just until the sticky mix comes together.
Tip out onto a well floured surface and sprinkle over the poppy seeds. Using clean hands bring the dough together - you want to work the dough just until the poppy seeds are well distributed.
Roll the dough out to roughly form a 12x23cm rectangle - the dough should be about 3cm thick. Lightly beat the egg yolk, then brush the dough with the wash before cutting the rectangle into 6 equal triangles.
Carefully transfer the scones into the air fryer drawer lined with a little baking paper. Ensure the scones have room to rise, and bake in separate drawers or in batches if required. Bake at 160C for 15 minutes until risen and golden.
Remove the scones from the air fryer and place on a wire rack to cool. When cool to touch serve alongside clotted cream and more lemon marmalade.
