Scones are a simple quick bread commonly served with tea, jam, and butter or a thickened or clotted cream. Served often at breakfast or in the afternoon with a light meal or snack, scones come in both sweet and savory varieties. Although throughout Britain sweet scones are more common, you can definitely find a potato scone alongside the occasional fry up.
This recipe takes the simple scone and adds a few poppyseeds and some lemon juice to give it some added dimension. The classic combination would be more suited as something sweet to serve alongside a pot of strong tea in the afternoon, rather than a bread to accompany breakfast.
Although ideal straight out of the oven, you can get away with making these scones a day ahead and storing them in a airtight container. They are delicious at room temperature with soft butter, but for those who can't resist warm bread, a few minutes in a warm oven can perk them up nicely.
- 3 cups (15 ounces) all purpose flour
- 1 cup (7 ounces) sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
- 1 large egg, beaten
- 2 tablespoons fresh juice from 1 to 2 lemons
- 1/3 cup milk
Adjust oven rack to medium position and preheat to 375°F. Prepare a baking dish by lining it with foil, or using baking spray. In a large bowl combine flour, sugar, poppy seeds, baking powder, and salt, and whisk to combine. Using two butter knives or a pastry cutter, cut butter into dry ingredients until the mixture resembles a coarse meal.
In a separate bowl, combine egg, lemon juice and milk, and whisk to combine. Pour wet ingredients over dry ingredients and, using a wooden spoon or your hands, mix until a dough forms, but take care to not over-mix.
On a lightly floured surface, pat dough into a 10- by 6 1/2-inch rectangle, then cut that rectangle into 6 equal squares; then divide each square diagonally through the center to create 12 triangular scones.
Place scones on prepared baking dish and bake for 18 minutes, or until scones have browned.