Lemon Poppy Seed Scones

Recipe View 5 mins Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 10 mins In a large bowl, place the self-rising flour. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 2 mins Add the poppy seeds, granulated sugar, and lemon zest to the flour mixture; mix to combine. Make a well in the center and pour in the beaten egg, fresh lemon juice, and milk. (2 minutes)

Recipe View 3 mins Using a fork, mix the wet and dry ingredients until the dough just starts to come together. Scoop up the dough with one hand until a shaggy dough forms. Be careful not to overmix. (3 minutes)

Recipe View 5 mins Pour the dough out onto a lightly floured work surface. Use your hands and a bench scraper to gently gather and press the dough into a neat rectangle, about 1 to 1 1/2 inches tall. (5 minutes)

Recipe View 2 mins Cut the rectangle into 4 equal squares, then cut each square diagonally into 8 triangles. Space the scones evenly onto a baking sheet lined with silicone or parchment paper. (2 minutes)

Recipe View 25 mins Bake in the preheated oven until the bottoms are golden brown, approximately 25 minutes. (25 minutes)

Recipe View 30 mins Let the scones cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely. (30 minutes)

Recipe View 5 mins While the scones are cooling, prepare the strawberry glaze. Mash the fresh strawberries finely to resemble a puree. (5 minutes)

Recipe View 5 mins In a small bowl, whisk in the powdered sugar in batches to the strawberry puree until you achieve a thick, spreadable glaze. Add more powdered sugar if needed to reach the desired consistency. (5 minutes)

Recipe View 20 mins Once the scones are completely cool, spread the strawberry glaze evenly over the tops. Let the glazed scones cool on the wire rack until the glaze hardens, about 20 minutes. (20 minutes)