Poppy seed scones
- Preparation and cooking time
- Total time
- Makes 6
- 150ml whole milk, plus extra for brushing
- ½ lemon, juiced
- 350g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 70g butter, cold and cubed
- 3 tbsp caster sugar
- 2 tbsp poppy seeds, plus extra for sprinkling
- 1 large egg
- lemon curd, to serve
- clotted cream, to serve (optional)
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Line a large baking tray with baking paper. Mix the milk with the lemon juice and set aside.
- STEP 2
Put the flour into a large bowl and stir in the baking powder and ¼ tsp of salt. Add the butter and rub it in with your fingers until the mixture resembles large breadcrumbs. Stir in the sugar and poppy seeds.
- STEP 3
Crack the egg into the milk mixture and whisk together with a fork. Pour the wet ingredients into the dry, and stir until the mixture comes together into a dough.
- STEP 4
Dust a worksurface with flour and tip out the dough. Dust the dough and your hands with a little more flour, then lightly knead the dough and pat into a 3cm-deep circle. Stamp out six scones using a 6cm round cutter (you may need to pat the off-cuts into a circle again to stamp out six scones). Try to handle the dough as little as possible – this is the key to the light scones.
- STEP 5
Put the scones on the tray and brush the tops with a little milk. Sprinkle over a few poppy seeds and bake for 12-15 minutes or until risen and lightly golden. Serve warm or cold with lemon curd and clotted cream, if you like.