Lemon Poppy Seed Scones

• 2 1/4 cups self-rising flour
• 1/2 tsp baking powder
• 1/4 cup granulated sugar
• 1 tbsp poppy seeds
• 1 tsp lemon zest
• 3 1/2 tbsp butter, cold, chopped
• 1/2 cup Greek yogurt
• 1/2 cup milk + 1 tbsp
• 8.75 oz strawberries, chopped
• 2 tsp powdered sugar
• None None whipped cream, to serve

1. Preheat oven to 425u0b0F. Line a baking tray with parchment paper. Sift flour and baking powder into a large bowl. Add sugar, poppy seeds and lemon zest. Cut in butter until mixture resembles coarse breadcrumbs. Add yogurt and 1/2 cup milk and mix until soft and sticky.
2. Turn dough out onto a lightly floured work surface and knead until smooth. Roll out or pat into a 3/4 inch thick disc. Cut out 16 - 2 inch discs and place on prepared tray. Brush tops with remaining milk and bake for 15-17 mins, or until golden brown.
3. Meanwhile, combine strawberries and powdered sugar. Let macerate for 5 mins. Serve with scones and whipped cream.

flour, baking powder, granulated sugar, poppy seeds, lemon zest, butter, greek yogurt, milk , strawberries, powdered sugar, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/21362 (may not work)