lemon poppy seed scones

Lemon Poppy Seed Scones
makes about 12

2 1/2 cups self-raising flour
pinch of salt
1 tbsp butter
1/2 cup milk
1/3 cup water
2 tbsp poppy seeds
1 tsp lemon rind
juice of 1 lemon
extra milk for glazing

Preheat oven to 210 C/415 F and grease two baking sheets.
Mix together flour, salt, and butter.
Stir in the milk and water, then work in the poppy seeds, lemon rind and lemon juice. If the mixture is not thick enough, add more flour.
Roll out the dough to 3/4 inch thickness. Cut circles of about 2 inches wide, and place on baking sheet. Glaze the scones with milk.
Bake for about 12 to 15 minutes or until really golden brown (or they might be undercooked).
Modified "Scones" from The Essential Vegetarian Cookbook.

Note: Although these scones aren't savoury, they aren't sweet either. They're not great on their own, and dry out really easily. Eat them with tea/coffee, or warm with whipped cream, butter, and/or jam.