Lemon and poppy seed scones served with lemon curd and lashings of clotted cream make for a perfect afternoon tea treat.
Our crumbly lemon and poppy seed scones are super easy to make and taste just delicious. A fresh a zingy alternative to the usual sultana variety.
Just rub the flour and butter together until they resemble fine bread crumbs, add the sugar and poppy seeds and lemon zest and mix.
Beat together the egg and milk and stir into the scone mixture with a knife to form a stiff dough.
Take balls of the dough in your hand and pat into a scone shape – do this on a floured surface using a knife.
Put the scones on a greased tray and brush the tops with a little milk then bake for around 10 minutes until golden brown.
Delicious lemon scented poppy seed scones - ideal with lemon curd and clotted cream.
- 220g self raising flour
- 60g butter (at room temperature)
- 60g caster sugar
- 2 tbs poppy seeds
- zest of a lemon
- 60ml milk
- 1 egg
- Extra milk for brushing
- Heat the oven to 200C
- Tip the self raising flour into a mixing bowl and add the butter. Rub the butter and flour together with your fingers until they resemble fine breadcrumbs.
- Add the caster sugar, poppy seeds and lemon zest and mix together.
- Beat the milk and egg together and tip slowly into the flour - stir together with a knife to combine the mixture into a stiff dough.
- Take balls of scone dough in your hand and on a floured tray - pat into the shape of a scone using a knife.
- Place the scones on a greased baking tray, brush the tops with a little milk and bake for around 8-10 minutes until golden brown.
Allow the scones to cool and then split them open and serve with lemon curd and clotted cream. I used Tesco Finest Lemon Curd and Tesco Finest Clotted Cream to serve my scones with. Both were utterly delicious.
A batch of freshly baked scones and jar of lemon curd with a pot of clotted cream would make an excellent homemade Mother’s Day gift.