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1
Preheat the oven to 200u00b0C (400u00b0F) and line a baking tray with a silicone mat/grease proof paper.
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2
Place flour, sugar, poppy seeds, baking powder, salt, zest and butter cubes into a large bowl and rub between your fingers until you have a coarse breadcrumb texture. Some larger lumps of butter and flour are fine.
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3
Add in the lemon juice, stir briefly and then add in the eggs. Mix with a wooden spoon just until you can't see the eggs, then add in milk, 1tbsp at a time, mixing in between each addition until a soft dough forms.
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4
The dough shouldn't be overly sticky, just smooth. A few crumbly bits are absolutely fine!
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5
Tip the dough onto your prepared baking tray and pat into a circle, roughly 1/2 inch thick.
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6
Using a pizza cutter or knife, slice into 6-8 wedges. I halved the dough both ways, then cut diagonally across both ways to create 8 triangles.
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7
Use a spatula to pick up the scones and just spread them out slightly, just to give them room to rise.
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8
Place in the oven for 10-12 minutes until risen, puffy and lightly golden.
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9
Leave to cool on the tray for at least 10 minutes, before transferring to a wire rack to cool completely.
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10
Once cool, make the glaze: place icing sugar into a medium sized bowl, then add 1tbsp lemon juice, mix until well combined and smooth, add in a little more lemon juice if required. You want a consistency which will pour off of a spoon easily.
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11
Place a piece of kitchen roll under your wire rack and then spoon the glaze all over the scones. It's a pretty transparent glaze, so you will only see a sheen on each scone, but it really revs up the flavour!
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12
Lemon Poppy Seed Scones will keep in an airtight container, at room temperature for 4 days.
