https://www.cutoutandkeep.net/projects/lemon-and-poppyseed-scones • Posted by Cat Morley
I baked these as part of a Mother's Day Afternoon Tea and everyone loved them.
I baked these as part of a Mother's Day Afternoon Tea and everyone loved them.
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.
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.
Roll out the dough on a floured surface.
Use a round cookie cutter to cut out 20 or so scones.
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.
Bake in a hot oven at 220'C for 12 minutes until golden.
Serve with raspberry jam and clotted cream.