Lemon and Poppy Seed Scones
Ingredients
- 265g self raising flour
- 1 tsp baking powder
- 65g lightly salted butter (OR unsalted butter plus a pinch of salt) cut into small cubes
- 45g caster sugar
- 2 tbsp finely grated lemon zest
- 1 tbsp black/blue poppy seeds
- 130ml warm milk + 1tbsp lemon juice
- 1 free range beaten egg
Preparation
Preheat the oven to 200 degrees Celsius. Add the milk to a small cup, stir in the lemon juice, and set aside.
Weigh the flour into a mixing bowl and stir in the baking powder. Drop in the butter and rub it into the flour until no big lumps remain. Mix in the sugar, lemon zest, and poppy seeds. Slowly add the milk and lemon mixture, using a butter knife to form a dough.
Flour your kitchen surface and pat the dough out, folding it over a couple of times for even consistency. Shape it into a round with your hands, flour the rolling pin, and roll the dough to about 3cm deep, ensuring even thickness.
Cut out the scones with a 5-6 cm pastry cutter, pressing firmly without twisting. Set each scone aside after cutting. If necessary, reshape and reroll the dough to cut remaining scones, handling minimally. Gently brush the tops with the beaten egg.
Scatter a handful of flour on a flat baking tray and place it in the oven for a few minutes. Remove the tray, place the scones on it, and return to the oven for 9-10 minutes until light golden brown.
