Lemon Poppy Seed Scones
"The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime."
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Ingredients1 h 40 m servings 389
Original recipe yields 8 servings (8 glazed scones)
- Preheat the oven to 375 degrees F (190 degrees C).
- Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
- Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
- Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.
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- Chef's Notes:
- If you want to make your own self-rising flour, for every cup of regular all-purpose flour, just sift in 1 1/2 teaspoons baking powder and 1/2 teaspoon fine salt.
- Usually we brush the tops of the scones with egg wash before baking, but we waive that here in light of the glaze.
Per Serving: 389 calories; 13.8 61.1 5.9 55 561 Full nutrition
ReviewsRead all reviews 4
Delicious!! Easy to make. Used too much strawberries in the glaze and had to keep adding powdered sugar to get the right consistency. But once the consistency was thick enough, we just dipped...