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Lemon cream tea, with lemon and poppy seed scones
March 24, 2025
Serves
Prep Time
Cook Time
Total Time
Here’s a spring twist on a classic cream tea that’s perfect for Mother’s Day. Lemons aren’t typically thought of as a seasonal fruit, but there’s just something about lemons in spring.
Classic scones are made a little jazzier with lemon zest, juice and poppy seeds, then topped with lemon curd and our luxurious Cornish clotted cream. Recipe created by Emilyontoast.
Lemon cream tea, with lemon and poppy seed scones
Serves: Makes 6 - 8 scones Prep Time: 15 mins Prep Time: 15 mins Prep Time: 30 minsMethod
Step 1
Preheat oven to 200C fan. Add the flour, baking powder, lemon zest and a pinch of salt into a large mixing bowl.
Step 2
Add the butter cubes and use your fingers to rub the mixture together until you have no large lumps and a breadcrumb like texture.
Step 3
Add the sugar, milk and lemon juice and roughly mix with a dinner knife. Roughly form into a ball of dough with your hands.
Step 4
Flour a clean work surface and turn the dough out onto it. Flour your hands and fold the dough over itself a few times.
Step 5
Pat it down so it’s 3-4cm thick, then use a 5-6cm pastry cutter to cut the scones out. You’ll need to reform what’s left of the dough once you’ve cut as many as you can out.
Step 6
Crack an egg in a bowl and whisk with a fork. Use a pastry brush to brush the top and side of each scone.
Step 7
Transfer to the oven and bake for 12-15 minutes, until golden brown (more like 12 minutes if you’ve made 8 scones, more like 15 minutes if you’ve got 6 larger scones).
Step 8
Remove and allow to cool a little.
Step 9
Serve with the lemon curd and clotted cream.
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Ingredients
350g self raising flour
1 tsp baking powder
zest of 1 1/2 lemons, and juice of 1/2
85g cold butter, cut into small cubes
35g caster sugar
175ml milk
To serve:
Clotted cream
Lemon curd
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