Date posted: 04/08/2022

Lemon, raspberry scone with lemon curd cream

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.

  • Serves 8
Votes: 1 Average: 5


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


  1. Preheat the oven to 220 degrees and line a baking tray with grease proof paper.
  2. Sift the flower into a bowl and then add the salt, sugar, baking powder and poppy seeds.
  3. Add the butter and rub together. Then, zest a lemon and fold through the mix.
  4. Make a well in the centre and slowly pour the milk into it.
  5. Quickly toss the flour mixture and buttermilk with a fork making sure to not over mix.
  6. Fold through the raspberries to form a dough.
  7. Turn onto a floured surface and knead for a few seconds.
  8. Pat the dough out into a 2cm thick round shape.
  9. Cut out rounds and place them on a baking tray. Brush over with an egg wash.
  10. 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.
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