Lemon and Poppy Seed Scones

Lemon and Poppy Seed Scones – zesty lemon flavoured soft and light scones. Perfect served with blueberry jam or lemon curd!

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I am a big fan of traditional scones and my recipe for Classic Scones is on the blog already- but this time I wanted to try something a little different. I’ve been using a lot of zesty flavours and poppy seeds lately, I just think they make an awesome combo, so I decided to try this combo on some yummy scones… and well, they taste so good!

nkThe scones are soft, light and oozing with lemony flavour, topped off with either a lemon syrup or a light lemon icing glaze these scones are a delicious treat all year round! You can serve them just as they are as well – they taste so good on their own too. It definitely didn’t stop me ‘testing’ them before I glazed, I just had to make sure they tasted as good as they looked – I can confirm they did! You could always try using orange zest instead of lemon as well – I might try that next … YUM!

biteI’ve served my scones with some homemade blueberry jam as lemon & blueberry is another scrummy flavour combo! If you’re after a quick sweet snack for a Sunday afternoon or anytime then these are just the bake for you – if only eating cake and all things sweet for breakfast, lunch and dinner was more accepted.. haha!

New Scone

I really love these Lemon and Poppy Seed Scones, easy to make and simple ingredients yet they make the most mouth-wateringly good, sweet tasting scones! It’s probably why I ate 3 in a day, and why they were completely consumed by my loyal taste testers quicker than the time it took to make them! I hope you enjoy them too ❤

Ingredients

350g self raising flour

1tsp baking powder

85g butter,  diced

4tbsp caster sugar

160ml milk

2tbsp lemon juice

zest of 2 small lemons

2tbsp poppy seeds

1 beaten egg to glaze

Topping –

4tbsp icing sugar

1tsp water

OR

2tbsp lemon juice

2tbsp caster sugar

Recipe

 1 – Preheat the oven to 200C. Put the flour and baking powder in a bowl. Add in the butter and rub with your fingers until the mix resembles breadcrumbs. Add in the sugar, poppy seeds and lemon zest, stir through.

2 – In a jug or bowl stir together the milk and lemon juice. Make a well in the dry ingredients and pour the milk mix in – using a spoon bring the dough together. Lightly flour a clean surface and then using your hands gently knead the dough just enough so the ingredients are fully combined. Don’t over do it though! 

3 – Roll the dough out so its a thickness of 4cm and in a circular shape. Cut the circle into quarters and then halve each slice again so you have 8 triangles. Brush the tops with the beaten egg and bake on a baking sheet for 10 minutes or until golden brown. 

4 – To make the lemon syrup glaze mix together the lemon juice and sugar. Heat in the microwave for 30 secs and brush over the scones as soon as they come out the oven. 

OR ..

To make the icing glaze mix the icing sugar and water together and brush on the tops of the scones once they have fully cooled! 

Happy baking! 

Becky X 

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