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Ingredients
- 3 c. Self-rising flour plus additional flour, for shaping
- 1/2 c. Sugar
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Grnd coriander
- 6 Tbsp. (3/4 stick) butter,, chilled
- 1 x Egg
- 1 c. Buttermilk
- 3 Tbsp. Grated lemon peel,, no white attached
- 6 Tbsp. Poppy seeds
- 1/2 c. Confectioners' sugar, (optional)
Directions
- Preheat the oven to 500 degrees F. Lightly grease a baking sheet.
- In a large bowl, mix together the flour, sugar, baking soda, salt, and coriander. With your fingers, 2 knives, or possibly a pastry blender, cut in the chilled butter till the mix resembled coarse meal. Mix the egg and buttermilk and gently combine with the dry ingredients. Add in the poppy seeds and lemon peel and stir till just moistened. Sprinkle additional flour over the surface of the dough, gently flip the dough over in the bowl, and dust this side with flour. Flour your hands, healthy pinch off a piece of dough about the size of an egg, dip the wet end of dough into flour and gently knead in your hand, shaping into a ball and then flattening slightly. Place the piece on the prepared pan so the scones are just touching. Repeat with the remaining dough. Bake 8 to 10 min, or possibly till golden brown. Remove from the oven and place on a rack to cold slightly. Sprinkle with confectioners' sugar if you like and serve immediately.
- Makes 18
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