Lemon Poppy Seed Scones - cooking recipe
Ingredients
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2 1/4 cups self-rising flour
1/2 tsp baking powder
1/4 cup granulated sugar
1 tbsp poppy seeds
1 tsp lemon zest
3 1/2 tbsp butter, cold, chopped
1/2 cup Greek yogurt
1/2 cup milk + 1 tbsp
8.75 oz strawberries, chopped
2 tsp powdered sugar
None None whipped cream, to serve
Preparation
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Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Sift flour and baking powder into a large bowl. Add sugar, poppy seeds and lemon zest. Cut in butter until mixture resembles coarse breadcrumbs. Add yogurt and 1/2 cup milk and mix until soft and sticky.
Turn dough out onto a lightly floured work surface and knead until smooth. Roll out or pat into a 3/4 inch thick disc. Cut out 16 - 2 inch discs and place on prepared tray. Brush tops with remaining milk and bake for 15-17 mins, or until golden brown.
Meanwhile, combine strawberries and powdered sugar. Let macerate for 5 mins. Serve with scones and whipped cream.
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