These Lemon Poppy Seed Scones are a delightful twist on the classic recipe, featuring a hint of citrus for a refreshing flavor.
Preheat your oven to 200°C (400°F).
Preheating ensures even baking and the correct texture for your scones.
In a large mixing bowl, combine the flour, baking powder, sugar, salt, and poppy seeds.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agent.
Add the cold butter to the dry ingredients and use your fingers or a pastry cutter to incorporate it until the mixture resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
Stir in the lemon zest.
The lemon zest adds a refreshing citrus flavor to the scones.
In a separate bowl, whisk together the egg and milk.
Whisking the wet ingredients ensures they are well combined before adding to the dry mix.
Gradually add the wet ingredients to the dry mixture, stirring until just combined. Do not overmix.
Overmixing can result in dense scones, so mix just until the dough comes together.
Turn the dough out onto a lightly floured surface and roll it out to about 1 cm thick.
Lightly flouring the surface prevents the dough from sticking.
Use a round cutter or glass to cut out scones and place them on a parchment-lined baking sheet.
Press straight down with the cutter to ensure the scones rise evenly.
Brush the tops of the scones with a little milk for a golden finish.
Brushing with milk gives the scones a shiny, golden crust.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Keep an eye on the scones in the last few minutes to prevent overbaking.
Allow the scones to cool slightly before serving. Enjoy with butter or jam.
Serving the scones warm enhances their flavor and texture.
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