The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you’re able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you’ll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.
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
For the Strawberry Glaze:
3 strawberries, or more to taste
1 cup powdered sugar, or more as needed
Directions
