Lemon and Poppy Seed Scones

Serves	12
From book	John Whaite Bakes

Ingredients

1.	Preheat the oven to Gas Mark 7 / 220°C / 425°F
2.	Mix together the yoghurt, milk and lemon juice and set to one side
3.	Put the flour, baking powder and sugar into a large mixing bowl
4.	Cube the butter and rub into the flour until the mixture resembles breadcrumbs
5.	Stir in the lemon zest and poppy seeds before adding the eggs and rubbing through into clumpy breadcrumbs
6.	Slowly add the yoghurt and milk mixture, mixing with a spoon until the mixture is a soft but fairly firm bread dough
7.	Turn out of the bowl and gently push together for 30 seconds or so, then flatten out into a disc about 1.5cm thick
8.	Cut out the scones with a 3"/7.5cm round cutter and place on a greased baking sheet
9.	Glaze the tops with the egg wash (ensuring not to get any on the sides or you will prevent the scones from rising), and bake for 13-15 minutes, or until golden brown and the scones sound hollow when tapped on the base