Lemon Poppy Seed Scones

Name: Lemon Poppy Seed Scones
Total time: 100
Yield: 8
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

Recipe by John Mitzewich from allrecipes.com

2 Hr. 40 Mins.

Ingredients

8 servings

•

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.