Lemon & poppy seed scones

With lemon curd & clotted cream. A spring twist on a classic cream tea

Lemons aren’t typically thought of as a seasonal fruit, but there’s just something about lemons in spring. So, when I was thinking about potential Mother’s Day recipe ideas, I felt inspired to create a lemony twist on a classic cream tea.

Classic scones are made a little jazzier with lemon zest and juice and poppy seeds, then topped with lemon curd and clotted cream. I cannot tell you how delicious these are, you just need to try it.

Scones were actually the first thing I learnt to cook - my grandma used to make them with me, so they have a special place in my heart.

Really hope you enjoy this one, I know I did.

You’ll need (makes 6-8 scones):

• 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

• 1 tbsp poppy seeds

• 175ml milk

To serve:

• Clotted cream, I go for Trewithen Dairy

• Lemon curd

Preheat oven to 200C fan. Add the flour, baking powder, lemon zest and a pinch of salt into a large mixing bowl.

Add the butter cubes and use your fingers to rub the mixture together until you have no large lumps and a breadcrumb like texture.

Add the sugar, poppy seeds, milk and lemon juice and roughly mix with a dinner knife. Roughly form into a ball of dough with your hands.

Flour a clean work surface and turn the dough out onto it. Flour your hands and fold the dough over itself a few times.

Pat it down so it’s 3-4 cm 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.

Crack an egg in a bowl and whisk with a fork. Use a pastry brush to brush the top and side of each scone.

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).

Remove and allow to cool a little.

Serve with the lemon curd and clotted cream.