About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
10

Zesty and delicious lemon & poppyseed scones
I baked these as part of a Mother's Day Afternoon Tea and everyone loved them.

Posted by Cat Morley from London, United Kingdom • Published See Cat Morley's 1143 projects »
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  • How to bake a biscuit / scone. Lemon & Poppyseed Scones - Step 1
    Step 1

    Whisk together the flour, baking powder, butter and sugar. Whisk together the soy milk and eggs and pour a little into a cup and place to the side.

  • How to bake a biscuit / scone. Lemon & Poppyseed Scones - Step 2
    Step 2

    Grate the zest from the lemon into the flour and then squeeze in the juice. Mix in the poppy seeds with the whisked eggs & soya milk and stir together to form a thick dough.

  • How to bake a biscuit / scone. Lemon & Poppyseed Scones - Step 3
    Step 3

    Roll out the dough on a floured surface.

  • How to bake a biscuit / scone. Lemon & Poppyseed Scones - Step 4
    Step 4

    Use a round cookie cutter to cut out 20 or so scones.

  • How to bake a biscuit / scone. Lemon & Poppyseed Scones - Step 5
    Step 5

    Place the scones on a baking tray covered in parchment paper and brush the top of the scones with the egg and soya milk mix.

  • How to bake a biscuit / scone. Lemon & Poppyseed Scones - Step 6
    Step 6

    Bake in a hot oven at 220'C for 12 minutes until golden.

  • How to bake a biscuit / scone. Lemon & Poppyseed Scones - Step 7
    Step 7

    Serve with raspberry jam and clotted cream.

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