Lemon & Poppyseed Scones

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  Step 1

  Whisk together the flour, baking powder, butter and sugar. Whisk together the soy milk and eggs and pour a little into a cup and place to the side.

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  Step 2

  Grate the zest from the lemon into the flour and then squeeze in the juice. Mix in the poppy seeds with the whisked eggs & soya milk and stir together to form a thick dough.

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  Step 3

  Roll out the dough on a floured surface.

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  Step 4

  Use a round cookie cutter to cut out 20 or so scones.

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  Step 5

  Place the scones on a baking tray covered in parchment paper and brush the top of the scones with the egg and soya milk mix.

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  Step 6

  Bake in a hot oven at 220'C for 12 minutes until golden.

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  Step 7

  Serve with raspberry jam and clotted cream.

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