The method for making these scones is rattling simple, but tin last a piffling scary for a novice baker, since the dough starts off inward such crude oil shape, but if you’re able to wrestle it all together on the table, verses mixing into a dough ball inward the bowl, you’ll last rewarded alongside a much to a greater extent than tender scone. Having said that, fifty-fifty a slightly tough lemon poppy seed scone is a keen affair to eat, thus don’t stress either way.
Once 1 time again I’m using self-rising flour, as well as promise yous produce the same. It but industrial plant ameliorate for these recipes, as well as every serious bakery should accept around inward their pantry. If yous desire to brand your own, for every loving cup of regular all-purpose flour, but sift inward a teaspoon as well as a one-half of baking powder, as well as a one-half teaspoon of fine salt. But regardless of which flour yous use, or how yous glaze these, I actually produce promise yous plough over them a drive soon. Enjoy!
Ingredients for 8 Lemon Poppy Seed Scones
2 3/4 cups self-rising flour (see regime annotation inward spider web log post service above)
1 stick (4 ounces) rattling mutual depression temperature unsalted butter, cutting into cubes
2 tablespoons poppy seeds
1/2 loving cup white sugar
grated lemon zest from 1 lemon
1 large beaten egg
2 tablespoons fresh lemon juice
1/3 to 1/2 loving cup whole milk or every bit needed
- Bake at 375 F. for close 25 minutes
For the Strawberry Glaze:
3 or four strawberries, cutting inward quarters, as well as and thus finely mashed
enough powdered saccharide to brand a thick spreadable glaze
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