Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.
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.