Method

  • Makes 14

    1. Preheat oven to 210°C (450°F). Line baking tray with grease-proof paper.
    2. In a large bowl add your Macphie Scone Mix and slowly add water until mixture is fully combined then fold in lemon zest & poppy seeds. Or if you are using a beater, mix for 1 minute on a slow speed. Scrape down, add lemon zest & poppy seeds then mix for 1 minute on a medium speed.
    3. Mould dough into a ball then rest for a few minutes under a piece of grease-proof paper.
    4. Using a rolling pin, roll dough out to 15mm thick on a lightly floured surface, then cut using a 75mm round cutter. Scrap dough can be re-used but needs to be rested for a few minute before re-using.
    5. Transfer scones onto a baking tray, space evenly to allow for flow during baking. Leave to rest for 15 minutes before using the beaten egg to glaze.
    6. Bake for 12-14 minutes until golden brown  and sound hollow when tapped on the top.
    7. Allow to cool before serving.

Ingredients

  • 1000g Macphie Scone Mix
  • 420g cold water
  • 30g grated lemon zest
  • 10g poppy seeds
  • 1 egg beaten (to glaze)