Glazed Poppy Seed Scones with Lemon & Raspberries
30 min
Veggie
45318
For 8 Portions
450 g
spelt flour, type 630
250 g
powdered sugar
150 g
raspberry, fresh
80 ml
whole milk
30 g
poppy seed
2
egg
1
lemon
170 g
butter
90 g
sugar
2 tsp
baking powder
salt
1. All set?
2. Preheat oven to 375°F (conventional).
3. Meanwhile, thoroughly wash lemon with hot water, zest, then halve and juice.