Name: Lemon poppyseed scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cup self-raising flour; 1/2 teaspoon baking powder; 2 tablespoon caster sugar; 1 tablespoon poppy seeds; 1 teaspoon finely grated lemon zest; 50 gram cold butter, chopped; 1/2 cup natural greek-style yogurt, plus extra, to serve; 1/2 cup milk, plus 1 tablespoon extra, to glaze; 250 gram strawberries, chopped; 2 teaspoon icing sugar

Ingredients

2 cup self-raising flour

1/2 teaspoon baking powder

2 tablespoon caster sugar

1 tablespoon poppy seeds

1 teaspoon finely grated lemon zest

50 gram cold butter, chopped

1/2 cup natural greek-style yogurt, plus extra, to serve

1/2 cup milk, plus 1 tablespoon extra, to glaze

250 gram strawberries, chopped

2 teaspoon icing sugar

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Sift flour and baking powder into a large bowl. Stir in caster sugar, poppy seeds and zest. Rub in butter to make thin crumbs.

2.Stir yogurt and milk into flour mixture to make a soft, sticky dough. Turn out dough onto a lightly floured surface; knead until smooth. Roll out or pat dough to 2cm thick. Using a floured, round, 5cm pastry cutter, cut out 16 rounds; place on prepared tray.

3.Brush tops with 1 tablespoon of extra milk to glaze. Bake for 15-17 minutes or until golden and scones sound hollow when tapped on the top.

4.To serve, combine strawberry and icing sugar in a serving bowl. Stand for 5 minutes.

Don’t over-knead dough. Scones are best made on day of serving.
Note

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