Mary Berry's Scones
- 1 ¾ cups (225 grams) self-rising flour
- 1 teaspoon (5 grams) baking powder
- Freshly grated zest of ½ lemon
- 2 tablespoons (25 grams) granulated or caster sugar
- 3 tablespoons (42 grams) cold butter, cut into 6 pieces
- 1 egg
- Scant ½ cup (110 ml) whole milk
- 1 tablespoon poppy seeds
- Arrange a rack in your oven to the upper-middle position. Preheat the oven to 425ºF (220ºC). Line a sheet pan with parchment paper.
- Add the flour, baking powder, lemon zest, and sugar to the bowl of a food processor. Pulse a few times to blend.
- Add the butter. Pulse until it forms a chunky, sandy mixture, with pea-sized bits.
- Combine the egg and milk in a medium bowl. Beat with a fork to blend. Spoon out 2 tablespoons of the mixture, and set aside.
- Add the flour-butter mixture to the bowl, along with the poppy seeds. Stir quickly with a fork or wooden spoon until it forms a rough dough.
- Turn out dough onto a lightly floured counter. Roll dough ¾-inch (2-cm) thick. Use a 2 ½-inch (6-cm) round cutter to press out circles of dough. It’s okay to gently gather up, and re-roll scraps once or twice.
- Place the cut scones on the prepared pan. Brush the tops with the reserved egg-milk mixture. Bake 10 to 12 minutes, until the tops are lightly golden, and the bottoms deep golden.
- Remove from the oven, cover with a dish cloth, and let rest like this to cool for 10 minutes before serving.