This mix makes 6 pretty hefty scones so if you want it to go a bit further simply divide the mix in half once you've kneaded it, shape each one into a round and then continue with the same method as below to give you 16 triangular scones instead of 8. These scones are super light and fluffy, don't be afraid to give the mix a little knead, you want a nice smooth surface once they're baked and if you don't have that before they go in, you definitely won't when they come out, so make sure the surface is smooth before cutting them. I find this recipe so handy, if you want round or square scones use a cutter but I love these, there's no washing up of cutters but also ZERO waste from the off cuts! plus I love the shape.
Makes 8 scones
For the lemon verbena sugar;
1 tbsp granulated sugar
8 lemon verbena leaves
For the scones;
500g self raising flour
1tsp baking powder
zest 1 lemon
2 tbsp poppy seeds
Blitz the sugar and lemon verbena in a mini blender until fine. set aside until later on (don't wash the leaves before you add them to the sugar or it will just clump up you want a dry sugar).
Preheat oven to 180C fan.
In a large bowl combine the flour, baking powder, lemon zest and poppy seeds, rub in the chilled butter until you get breadcrumb like texture, add your sugar, most of the eggs (keeping a little back for brushing) and the milk.
Next mix this all together using a wooden spoon, tip out onto a floured surface and knead, shape into a round ensuring the surface is smooth, divide in half, quarters and then eights. Place onto two large baking trays lined with parchment paper. brush with the rest of the egg and then sprinkle with the lemon verbena sugar.
Bake in the preheated oven for 15-18 minutes until golden. transfer to a wire rack and allow to cool. Serve with strawberry and lemon verbena jam, and lashings of Irish butter.