These scones are a delightful treat with a burst of lemon flavor and a hint of poppy seed crunch.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lining the baking sheet ensures the scones won't stick and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, poppy seeds, baking powder, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agent.
Grate the zest of the lemon and add it to the dry ingredients.
Zesting the lemon directly over the bowl captures all the flavorful oils.
Cut the cold butter into small cubes and incorporate it into the dry mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
In a separate bowl, whisk together the egg, milk, and juice from the lemon.
Whisking the wet ingredients thoroughly ensures a smooth mixture.
Pour the wet ingredients into the dry mixture and gently combine until a dough forms.
Avoid overmixing to keep the scones tender.
Transfer the dough to a floured surface, shape it into a circle about 1 inch thick, and cut into 8 wedges.
Flouring the surface prevents the dough from sticking.
Place the wedges on the prepared baking sheet, brush the tops with a little milk, and sprinkle with sugar.
Brushing with milk gives the scones a golden finish.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Check the scones a few minutes early to avoid overbaking.
Let the scones cool slightly before serving. Enjoy them warm or at room temperature.
Serving the scones warm enhances their flavor and texture.
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