Lemon Poppy Seed Scones - cooking recipe

Ingredients
    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
    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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