Scones are delicious for breakfast and tea time. I’ve had tons during the last few years and I have to say that these are by far the best I’ve ever has. They’re super moist and that lemon flavour is jut great. A good replacement for poppy seeds are black sesame seeds.
Lemon and Poppy Seeds Scones
- 250 g all purpose flour plus more for dusting
- 40 g sugar plus extra for topping
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp poppy seeds
- 1 lemon zest
- 80 g unsalted butter
- 100 ml milk
- 20 ml lemon juice
Mix all the dry ingredients (flour, salt, baking powder, sugar, poppy seeds and lemon zest). For zesting I use a microplane or the fine side of a grater.
Add the butter in cubes and freshly removed from the fridge and use your fingers to pinch the butter into the flour until you get a wet sand-like texture and no large lumps of butter remain. For further reference watch the YouTube video 🙂
Make a hole in the center and add the lemon juice and milk. Mix first with a spatula and then finish to incorporate with you hands.
Let rest for 30min in the fridge covered in cling film.
Roll out the dough to 2cm thickness and cut out the scones. I used a 7cm cutter. You can also do triangles with a knife.
They go into a pre-heated oven at 180C for 20min or until nice and golden.
Serve warm with butter and honey 🙂
These are lovely and SO DARN GOOD!! Remember to tag me on your photos of my recipe 🙂