Recipes

Lemon, raspberry scone with lemon curd cream

Name: Lemon, raspberry scone with lemon curd cream
Prep time: 10 min
Cook time: 20 min
Yield: 8 servings
Ingredients: 600g Plain flower; 2g Sea salt; 120g Caster sugar; 15g Gluten free baking powder; 20g Poppy seeds; 200g Unsalted butter; 1 Lemons; 150g Raspberries; 370ml buttermilk; 1 Free range medium eggs; 10pce Cornish clotted cream; 100g Lemon curd

We couldn't put together a Queen's Jubilee inspiration menu without having some of Britain's famed treats, scones. Whether your residents pronounce it 'Scone' or 'Scon', we can all agree this lemon and poppy seed recipe adds a unique twist on a classic addition to an afternoon tea.

04/08/2022

Serves 8

Rating

Votes: 1 Average: 5

Ingredients

Plain flower	600g
Sea salt	2g
Caster sugar	120g
Gluten free baking powder	15g
Poppy seeds	20g
Unsalted butter	200g
Lemons	1
Raspberries	150g
buttermilk	370ml
Free range medium eggs	1
Cornish clotted cream	10pce
Lemon curd	100g

Method

Preheat the oven to 220 degrees and line a baking tray with grease proof paper.
Sift the flower into a bowl and then add the salt, sugar, baking powder and poppy seeds.
Add the butter and rub together. Then, zest a lemon and fold through the mix.
Make a well in the centre and slowly pour the milk into it.
Quickly toss the flour mixture and buttermilk with a fork making sure to not over mix.
Fold through the raspberries to form a dough.
Turn onto a floured surface and knead for a few seconds.
Pat the dough out into a 2cm thick round shape.
Cut out rounds and place them on a baking tray. Brush over with an egg wash.
Bake in the oven for 15 minutes, then allow to cool and slice in half. Top with cream and lemon.

Chef tip: Serve them in halves, that way you can have a bite size portion if they wish.