Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
25 mins
additional:
55 mins
total:
1 hr 40 mins
prep:
20 mins
Servings:
8
Yield:
8 glazed scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Strawberry Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

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.

Nutrition Facts

389 calories; protein 5.9g; carbohydrates 61.1g; fat 13.8g; cholesterol 54.7mg; sodium 560.8mg. Full Nutrition
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