LEMON POPPY SEED SCONES

These light, flaky and citrus filled Lemon Poppy Seed scones are a cinch to make and are the perfect breakfast .That little bit of crunch? Oh wow.

THE perfect contrast to the soft, flaky Lemon Poppy Seed Scones.

I do love a scone. They are just the best. Slightly warm and served with clotted cream and jam = me in heaven.

However, there are plenty of ways to switch them up and instead of a standard scone with raisins/currants, I decided to make a zesty, fresh Lemon Poppy Seed variety.

Lemon Poppy Seed Scones Recipe
These light, flaky and citrus filled Lemon Poppy Seed scones are a cinch to make and are the perfect breakfast for a dull January morning!

Ingredients
For the scones:

• 2 1/2 cups (350g) plain flour
• 1/4 cup (50g) caster sugar
• 2 1/2 tbsp poppy seeds
• 2 tsp baking powder
• Pinch of salt
• Zest of 2 small, or 1 large lemon
• 1 stick (113g) unsalted butter, cold and cut into cubes
• 2 tbsp freshly squeezed lemon juice
• 2 large eggs, lightly beaten
• 2-3 tbsp milk

For the glaze:

• 1/2 cup (60g) icing sugar, sifted
• 1-2 tbsp lemon juice
• Extra poppy seeds to garnish, optional

Instructions

1. Preheat the oven to 200C/400F and line a baking tray with a silicone mat/grease proof paper.
2. Place flour, sugar, poppy seeds, baking powder, salt, zest and butter cubes into a large bowl and rub between your fingers until you have a coarse breadcrumb texture. Some larger lumps of butter and flour are fine.
3. Add in the lemon juice, stir briefly and then add in the eggs. Mix with a wooden spoon just until you can't see the eggs, then add in milk, 1tbsp at a time, mixing in between each addition until a soft dough forms.
4. The dough shouldn't be overly sticky, just smooth. A few crumbly bits are absolutely fine!
5. Tip the dough onto your prepared baking tray and pat into a circle, roughly 1/2 an inch thick.
6. Using a pizza cutter or knife, slice into 6-8 wedges. I halved the dough both ways, then cut diagonally across both ways to create 8 triangles.
7. Use a spatula to pick up the scones and just spread them out slightly, just to give them room to rise.
8. Place in the oven for 10-12 minutes until risen, puffy and lightly golden.
9. Leave to cool on the tray for at least 10 minutes, before transferring to a wire rack to cool completely.
10. Once cool, make the glaze: place icing sugar into a medium sized bowl, then add 1tbsp lemon juice, mix until well combined and smooth, add in a little more lemon juice if required. You want a consistency which will pour off of a spoon easily.
11. Place a piece of kitchen roll under your wire rack and then spoon the glaze all over the scones. It's a pretty transparent glaze, so you will only see a sheen on each scone, but it really revs up the flavour!
12. Lemon Poppy Seed Scones will keep in an airtight container, at room temperature for 4 days.

Recipe Adapted : LEMON POPPY SEED SCONES @ anniesnoms

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