Lemon Poppy Seed Scones (Print version)
Lemon zest and poppy seeds flavor these simple wedge-shaped scones.
# Ingredients:
Ingredients
01 -
280 g all-purpose flour
02 -
60 g sugar
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
80 g cold butter
06 -
1 tbsp poppy seeds
07 -
1 tbsp lemon zest
08 -
1 large egg
09 -
120 ml cold milk
# Instructions:
01 -
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.
02 -
Cube the cold butter and rub or cut it into the flour mixture, leaving some pea-sized pieces. Keep the mixture cool.
03 -
Beat the egg with the cold milk. Pour into the bowl and stir with a fork just until shaggy clumps form.
04 -
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.
05 -
Transfer wedges to the sheet with space between them. Bake for 18–22 minutes until risen, lightly golden and cooked through at the center.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.