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 oven to 200 degrees Celsius. Add the milk to a small cup and stir in the lemon juice and set aside.
Weigh the flour out into a mixing bowl, and stir in the baking powder. Drop in the butter and rub it into the flour until there are no big lumps left. Mix in the sugar, lemon rind and poppy seeds and then slowly add the milk and lemon mixture, using a butter knife to bring the mixture together into a dough.
Flour your kitchen top and pat the dough out and fold it over a couple of times to ensure an even consistency. Shape it back onto a round using the palms of your hands, flour your rolling pin and then roll the dough out to about 3cm deep, making sure it’s an even depth wherever you cut.
Cut the scones out using a 5/6cm across pastry cutter. Press down firmly, but don’t twist the cutter, carefully remove the cutter and set the scone aside while you cut out the others. You may need to shape and reroll the dough to get the last scone or two but that’s fine, try not to handle it too much though. Gently brush the tops of the scones with the beaten egg.
Scatter a flat bottomed baking tray with a handful of flour and pop it in the oven for a few minutes. Remove and place the scones on the tray and pop it straight back in the oven for 9-10 mins until light golden brown.
