Blueberry Lemon Scones
BLUEBERRY LEMON POPPY SEED SCONES:
3 cups all-purpose flour
1 stick unsalted butter (cold, cubed)
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon Kosher salt
2 tablespoons poppy seeds
1 whole lemon (zested)
1 large egg (beaten)
1/2 cup milk
1 cup fresh blueberries
clotted cream (to serve)
lemon curd (to serve)
1 cup confectioner's sugar
2 tablespoons lemon juice
Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
For the Scones: In a large bowl add the flour and butter. Using a pastry cutter or two forks, cut butter into flour until pea-sized lumps form.
Add sugar, baking powder, salt, poppy seeds, lemon zest and toss using forks to combine.
In a small bowl, whisk together egg and milk and add to the flour mixture, stirring gently with a fork until just combined. Fold in the blueberries. Dough should be crumbly but still come together. On a floured surface, with floured hands, press the dough into a rough circle, about 3/4-inches thick. Cut into 8 wedges and transfer to a baking sheet.
Place in the oven and bake for 20-25 minutes, until scones are golden brown. Remove from the oven and allow to cool slightly.
For the Lemon Glaze: In a small bowl, whisk together confectioner's sugar and lemon juice. Using a spoon, drizzle glaze over cooled scones.
Serve with clotted cream and lemon curd.
Tip: Make a large batch of these scones and freeze before baking for a freshly baked breakfast every day of the week!