INGREDIENTS
For the scones:
2 1/2 cups
plain flour
1/4 cup
caster sugar
2 1/2 tbsp
poppy seeds
2 tsp
baking powder
salt
Zest of 2 small, (or 1 large lemon)
1 stick
unsalted butter, (cold and cut into cubes)
2 tbsp
freshly squeezed lemon juice
2
large eggs, (lightly beaten)
2 tbsp
milk
For the glaze:
1/2 cup
icing sugar, (sifted)
1 tbsp
lemon juice
Extra poppy seeds to garnish, (optional)