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Ingredients
- 3 cups self-raising flour (metric cups, 350 gram, 12 oz)
- 34 teaspoon salt
- 30 g butter or 30 g margarine
- 1 cup water (250 ml, 8 oz)
- 1 egg (beaten)
- poppy seed
Method
- Pre heat oven 220C (425F)
- Into a bowl place flour and salt and rub in butter with fingertips until mixture resembles fine breadcrumbs.
- Add water to form a soft dough.
- Knead lightly on a floured board.
- Roll dough to a right angle 20 cm x 38 cm ( 8"xI5")and brush lightly with beaten eggs.
- By longest side roll dough as for Swiss roll and on a lightly greased scone tray form into a circle, tucking one end into the other.
- Make deep cuts 5 cm (2") apart on the outer side of the circle, cutting 3/4 of the way into the center.
- Twist each portion of dough onto its side, brush with remaining egg and sprinkle over poppy seeds.
- Bake 25 - 30 minutes or until golden brown and sounds hollow when gently tapped.
