Bright lemony flavor and crunchy poppy seeds all come together in these delicate and delicious scones with an irresistibly sweet lemon glaze. The perfect addition to brunch or your afternoon tea!
INGREDIENTS
2 cups Flour
1/2 cup White Sugar
2 tbsp Poppy seeds
1 tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter or Margarine, cold!
1 Egg
1 large Lemon (or 2 small) zested & juiced (about 4 tbsp of juice)
1/2 cup Milk
INSTRUCTIONS
Begin by preheating the oven to 400 F and prepare a baking sheet covered with parchment paper.
Begin by measuring the dry ingredients (flour, sugar, poppyseeds, baking powder and soda and salt) into a medium sized mixing bowl. Mix lightly to combine. Using your box grater, grate the butter into the dry mixture. Or use a pastry blender to break the cold butter up into small pea sized chunks. Mix the butter into the dry mixture so that it is completely coated in the flour mixture.
Next make a well in the flour butter mixture. Crack the egg into the well then add in the egg, milk, lemon zest, juice and milk. And using a rubber spatula stir the wet mixture into the dry until a wet loose dough forms.
Turn dough out onto a lightly floured surface. Shape into a smooth ball. Press down until the dough makes a flat disc about 2 inches thick. Cut into 8-9 wedges and place wedges onto prepared baking sheet. Using a pastry brush, brush lightly with milk. Then bake for 15 minutes until golden brown and fluffy! Enjoy with tea or coffee!
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