The BEST lemon and poppy seed scone recipe, these fluffy lemony scones are just perfect served with lemon curd and a good dollop of clotted cream. Best of all they’re really easy to make!
Lemon and Poppy Seed Scone Recipe
If you love scones and cream then you’ll just LOVE our lemon and poppy seed scones.
Serve them with lemon curd in place of jam and lashings of proper Cornish clotted cream for the perfect afternoon tea treat.
Our fluffy lemon and poppy seed scones are super easy to make and taste just delicious.
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We love the fresh zingy taste of the lemon scones as an alternative to the usual sultana variety.
If you wanted to do the whole afternoon tea thing – just add a plate or two of finger sandwiches – go for cream cheese and cucumber, ham and mustard and egg and cress for a simple yet delicious spread.
A batch of freshly baked scones and jar of lemon curd with a pot of clotted cream would make an excellent homemade gift – especially as a Mother’s Day gift.
Lemon and Poppy Seed Scone Ingredients
- 220g Self raising flour
- 60g Butter (at room temperature)
- 60g Caster sugar
- 2 tbs Poppy seeds
- Zest of a lemon
- 60ml Milk
- 1 Egg
- A little extra milk for brushing the tops of the scones prior to baking
How to make lemon and poppy seed scones
- Preheat the oven to 220C
- Tip the self raising flour and butter into a mixing bowl and rub them together using your finger tips until the texture resembles breadcrumbs.
- Then tip in the sugar, poppy seeds and lemon zest and mix together gently to combine.
- Beat the egg and milk together in a small bowl.
- Tip the eggy milk mixture into the scone mixture and stir together with a butter knife to form a stiff dough.
- Next dust your hands with flour and take balls of the dough between your hands – roll it together and pat it into a scone shape.
- Then put the scone onto a floured surface and mould properly into a scone shape using your hand and the side of a knife.
- Grease a baking tray with butter and put the scones onto the baking tray well spaced as they’ll rise when baked.
- Brush the tops of the scones with a little milk and then bake for around 10 minutes at 220C until they rise and start to turn a golden brown.
- Allow the scones to cool slightly on the baking tray and then transfer them to a wire rack to cool further.
How to serve scones and clotted cream
Is it jam or cream first on a scone?
Well this is a heated debate! I wouldn’t like to say which is the right way… is there even a right way? But I prefer the jam or curd first and the cream dolloped on top…. even though I think that’s the Cornish way and in Devon it’s cream first….
However our delicious fluffy scones are perfect with lemon curd and clotted cream whichever one you put on first. Oh and of course a nice pot or two of tea.
- 220g self raising flour
- 60g butter
- 60g caster sugar
- 2 tbs poppy seeds
- zest of a lemon
- 60ml milk
- 1 egg
- 50ml milk for brushing scones
- Heat the oven to 220C
- Grease a baking tray with a knob of butter
- Tip the self raising flour and butter into a mixing bowl and rub them together with finger tips until they resemble breadcrumbs.
- Add the caster sugar and poppy seeds and stir through the mixture.
- Beat the egg and 60ml milk together in a small bowl
- Stir the egg and milk through the flour mixture to make a stiff dough.
- Using floured hands roll balls of dough and pat into scone shapes.
- Place the scones on a greased baking tray and bake in the oven for around 8-10 minutes until risen and golden on top.
Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 466mgCarbohydrates: 37gFiber: 1gSugar: 8gProtein: 5g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Love Lemon Scones? You might also like these easy cake recipes…
- Lemon Drizzle Cupcakes – Delicious easy little lemony cakes with gorgeous lemon drizzle topping – so easy to bake.
- Mini Blueberry Muffins – Deliciously moist mini blueberry muffins that are just packed to bursting with fresh blueberries. Topped with a little drizzle of lemon icing for added zing.
- Afternoon Tea Scones (ad feature recipe) – Easy scone recipe that’s perfect served with jam and clotted cream
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