Name: Lemon and poppy seed scones
Total time: 1200 s
Yield: 12
Ingredients: 225 gram self-raising flour; 1 teaspoon baking powder; 50 gram butter; 25 gram caster sugar; 1 lemon; 2 teaspoon poppy seeds; 125 millilitre milk; to taste clotted cream

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Sift the flour (225 g) and baking powder (4 g) together into a large bowl. Rub the butter (50 g) into the flour until the mixture resembles breadcrumbs, then stir in the sugar (25 g) , lemon juice (1) and poppy seeds (6 g) .

Step 3

In a jug, stir the lemon juice into the milk (125 mL) . Make a well in the flour-butter mixture and pour in the milk, then mix until a dough starts to come together. Use your hands to lightly knead it into a ball.

Step 4

Press or roll the dough to 2.5cm thickness and use a 5cm round cutter to cut out the scones. Arrange on a buttered baking tray, brush the tops with a little milk, and sprinkle with caster sugar.

Step 5

Bake for 10-12 minutes until risen and golden. Serve with jam, clotted cream (to taste) and tea.

Lemon and poppy seed scones

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