Lemon Poppy Seed Scones

Preparation time: 10 minutes; Baking time: 12-15 minutes; Makes: 16 scones

Ingredients 

• 500g (2 cups; 9oz) all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 80g (⅓ cup + 1 tablespoon) sugar
• 125g (8 tablespoons, ½ cup) cold unsalted butter, diced into cubes
• Rind (zest) of 1 large lemon
• 4 tablespoons poppy seeds
• 2 eggs, beaten 
• 120 ml (½ cup) half and half (10% cream)
• 120ml (½ cup) plain yoghurt 

Lemon Glaze for topping

• 2 tablespoons lemon juice
• 1 cup icing (confectioners) sugar

Instructions

1. Preheat oven to 430℉ (220℃) ten minutes before using. Line a large baking sheet with parchment (greaseproof) paper.
2. Sift the flour, baking powder, salt and sugar into a large bowl. Add the cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles coarse breadcrumbs or peas. Stir in the lemon rind (zest) and poppy seeds then make a well in the centre. (you can also pulse 5-seconds in a food processor).
3. Add the egg, cream and yoghurt to the well and mix with a flat-bladed knife, to a soft dough. You may need to add 1-2 tablespoons cream if the mixture seems too dry. (Do not over handle the dough otherwise you’ll have tough scones)
4. Turn the dough onto a floured surface, knead it 2-6 times then divide it into two equal pieces and pat each piece to an 8-inch circle. Divide the circle into 8 equal triangles or cut the dough into circles using a floured a cutter. Pile the scraps together, then press and cut.
5. Place the scones on the prepared baking sheet (baking tray). Glaze with the egg white. Bake 12-15 minutes or until risen and golden brown. Transfer to a cooling rack and wrap with a kitchen towel or drizzle with lemon glaze while still warm. Serve warm.
6. To make the lemon glaze add about 1 cup icing sugar to 2 tablespoons lemon juice and mix to a pourable consistency. Pour over the scones while still warm.
7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked muffins 430ºF (220ºC) for 15minutes.

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