Prep 10 mins
Cook 15 mins
Goes great with clotted cream.
- 2 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup margarine
- 1 egg
- 2⁄3 cup milk
- 1 tablespoon poppy seed
- 1 tablespoon lemon zest
- milk (for brushing tops)
- confectioners' sugar (for sprinkling on tops)
- Preheat oven to 425°F.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Cut in margarine until the mixture is crumbly (consistency will be coarse).
- Stir in poppy seeds and lemon zest.
- Make a well in the center of the ingredients.
- Beat egg in a small bowl until frothy; stir in the milk.
- Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
- Do not overmix.
- Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
- Place balls 1-2" apart on a greased baking sheet.
- Brush the tops with milk and sprinkle with some confectioners sugar.
- Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
- Serve with butter, clotted cream, jam, or marmalade, if you desire.
I used this recipe with fresh lomons off my tree. It was excellent, but it is only mildly lemony. I think using a tiny bit of lemon extract could be the key? I also varried it- I made cranberry walnut scones and they were to die for!
Loved the poppy seed! Not sooo lemon like, but a very good scone.
These were great. Not too sweet, and very light and crumbly. I added some lemon juice to the batter for extra lemon flavor, and instead of brushing the tops with milk, I made a glaze out of powdered sugar and lemon juice. I had to bake for slightly longer- about 20 mins- until the tops got a little brown. They were so quick to make and gave such a good result. I will certainly make these again.