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Lemon and poppy seed scones

There’s nothing more delicious than warm scones with clotted cream and jam. They’re best baked and eaten on the same day as they don’t keep or freeze well, but not to worry, they don’t usually hang around for long! They only take moments to make and are so simple to cook.

  • Timer Prep 15 min
    Cook 12 min
  • Chart 135.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Zest the unwaxed lemons. Dice the unsalted butter.

Method

  1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  2. 2 Sieve the flour and baking powder into a large bowl. Add a pinch of salt. Rub the butter into the flour until the mixture resembles breadcrumbs.
  3. 3 Add the caster sugar, lemon zest and poppy seeds.
  4. 4 Stir the lemon juice into the milk.
  5. 5 Make a well in the dry ingredients and pour in the milk. Mix in until it starts to come together, then use your hands to lightly knead the dough into a ball.
  6. 6 Press or roll the dough out to 2.5cm thickness.
  7. 7 Use a 5cm round cutter to cut out the scones. Arrange on a buttered baking tray, then re-roll the trimmings and cut out more scones.
  8. 8 Brush the tops with a little milk and sprinkle with caster sugar.
  9. 9 Bake for 10-12 minutes until risen and golden.
  10. 10 Remove from the oven and cool on a wire rack. Serve slightly warm with clotted cream and jam.
  • Average per serving
  • Calories 135.0kCal
  • Fat4.9g
  • Saturated2.8g
  • Salt0.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg