Description
The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you’re able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you’ll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.
Ingredients
- 2 ¾ cups self-rising flour
- 1 stick very cold unsalted butter, cut into cubes
- 2 tablespoons poppy seeds
- ½ cup white sugar
- 1 tablespoon lemon zest, or more to taste
- 1 large egg, beaten
- 2 tablespoons fresh lemon juice
- ⅓ cup whole milk, or more as needed
- 3 strawberries, or more to taste
- 1 cup powdered sugar, or more as needed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 40 mins
Servings: 8