Scones with lemon and poppy seeds

Scones are delicious little pastries from Great Britain. They originally come from Scotland. Although they are traditionally served with tea (high tea), you can also eat them at other times of the day, such as breakfast. Scones have their own structure; a little bit crispy on the outside and slightly fluffy on the inside. The dough for scones cannot be compared to any other dough. It is important that you bake the scones lightly and I like to see them rise considerably in the oven. Sometimes the cup falls over slightly, but that happens more often when baking scones.

Should you cut or break open a scone?

You can cut a scone; This method is more formal and can be used for high tea, for example. You can also break open scones with your hands, which may be a little less formal but is a perfectly acceptable option. Whether you cut the scone or break it in half; feel free and use the method that suits you.

Clotted cream or whipped cream

Traditionally, scones are filled with clotted cream and strawberry jam. Clotted cream is a dairy product with a fat content of 55-60%. It is not easily available everywhere; That's why I like to choose a firm whipped cream of 35-40% that is hardly sweetened. Because scones also contain a layer of jam or lemon curd, you hardly need to sweeten the whipped cream.

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Scones with lemon and poppy seeds

Requirements for 12 pieces:

1. 500 grams of self-raising flour

2. 8 grams of baking powder

3. 150 grams of cold butter

4. 50 grams of sugar

5. 2 eggs

6. 60 ml milk plus optional

7. Milk for on top of the scones

8. Pinch of salt

9. Zest 2 lemons

10. 2 tablespoon lemon juice

11. 12-14 grams of poppy seeds

Also necessary:

1. Cutter with possibly a serrated edge or glass with a diameter of 6 cm

2. Clotted cream or whipped cream

3. Lemon curd as filling

For icing:

1. Powdered sugar

2. Limoncello or water

3. Crumbled merinque

Scones with lemon and poppy seeds

1. Cut the cold butter into cubes. Mix it with the baking powder, self-raising flour, sugar, poppy seeds, eggs, milk, salt, lemon zest and lemon juice into a dough that is slightly stiff but still flexible. Is your dough too dry; then add a dash of milk.

2. Let the dough rest in the refrigerator for half an hour.

3. Preheat the oven to 200 degrees in a convection oven or to 220 degrees in an oven with top and bottom heat.

4. Roll out the dough to 1.5-2 cm and cut out scones.

5. Divide the scones over the baking tray and give them some space. Brush the top with milk and bake the lemon and poppy seed scones for 12-15 minutes until golden brown. Let the scones cool.

6. For the glaze, mix 100 grams of icing sugar, a few drops of limoncello or water with lemon juice until the glaze is liquid but not too thin.

7. Spread the glaze over the scone and sprinkle with crumbled merinque if desired.

8. Fill the scone with lemon curd and clotted cream or whipped cream.

Store and pimp scones in the air fryer

This recipe makes 12 scones; there are quite a few. You can halve the recipe, but a good alternative is to freeze the scones unbaked or baked for later. This way you can bake them (briefly) at another time. I like to use the air fryer for this, it works very quickly. Of course the oven is also fine. Then heat the scones in a medium hot oven. Delicious and very easy for a Sunday morning breakfast! This way you always have delicious scones ready in no time on a lazy Sunday.