Poppy seed scones

Method

• 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.