Name: Lemon Poppy Seed Scones
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Self-rising flour - 2 ¾ cups; Very cold unsalted butter, cut into cubes - 1 stick; Poppy seeds - 2 tablespoons; White sugar - ½ cup; Lemon zest, or more to taste - 1 tablespoon; Egg, beaten - 1 large; Fresh lemon juice - 2 tablespoons; Whole milk, or more as needed - ⅓ cup; Strawberries, or more to taste - 3; Powdered sugar, or more as needed - 1 cup

Ingredients for - Lemon Poppy Seed Scones

1. Self-rising flour 2 ¾ cups

2. Very cold unsalted butter, cut into cubes 1 stick

3. Poppy seeds 2 tablespoons

4. White sugar ½ cup

5. Lemon zest, or more to taste 1 tablespoon

6. Egg, beaten 1 large

7. Fresh lemon juice 2 tablespoons

8. Whole milk, or more as needed ⅓ cup

9. Strawberries, or more to taste 3

10. Powdered sugar, or more as needed 1 cup

How to cook deliciously - Lemon Poppy Seed Scones

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.

3 . Stage

Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.

4 . Stage

Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.

5 . Stage

Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.