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Lemon zest and poppy seeds flavor these simple wedge-shaped scones. Cold butter and light handling make a tender center beneath a gently crisp surface.
Ingredients
- 280 g all-purpose flour
- 60 g sugar
- 2 tsp baking powder
- ¼ tsp salt
- 80 g cold butter
- 1 tbsp poppy seeds
- 1 tbsp lemon zest
- 1 large egg
- 120 ml cold milk
Method
- Heat the oven to 200°C / 400°F. Line a baking sheet with parchment. Whisk flour, sugar, baking powder, salt, poppy seeds and lemon zest in a bowl.
- Cube the cold butter and rub or cut it into the flour mixture, leaving some pea-sized pieces. Keep the mixture cool.
- Beat the egg with the cold milk. Pour into the bowl and stir with a fork just until shaggy clumps form.
- Tip onto a lightly floured surface. Bring together with a few gentle presses, then pat into a round about 20 cm across and 2.5 cm thick. Cut into eight wedges.
- Transfer wedges to the sheet with space between them. Bake for 18–22 minutes until risen, lightly golden and cooked through at the center.
- Cool on a rack for 15 minutes before serving. Split gently to show the tender crumb. These scones are intentionally unglazed, with lemon zest providing the citrus flavor.
- Store completely cooled scones airtight in a cool room for up to two days, or freeze. Warm briefly in the oven to refresh the edges.
Keep the butter cold
Visible small pieces of butter are helpful. If the mixture warms and feels greasy, chill it briefly before adding liquid.
Do not knead like bread
Press only until the dough holds together. Too much working develops a tough crumb.
Cut clean wedges
Use a sharp knife and a straight downward cut. Leave space on the tray so heat can reach the sides.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
Cool on a rack for 15 minutes before serving. Split gently to show the tender crumb. These scones are intentionally unglazed, with lemon zest providing the citrus flavor.
- How should I store leftovers?
Store completely cooled scones airtight in a cool room for up to two days, or freeze. Warm briefly in the oven to refresh the edges.
