Lemon poppyseed is a classic flavour that my mom loves – especially with some almond! These scones are American style (we love a wedge scone) with a British twist from the addition of elderflower in the glaze. These scones come together quickly, and will make your afternoon tea feel extra special šø
Ingredients
For the scones
- 250 g self rising flower
- 75 g sugar
- 3 tbsp poppy seeds
- 1/2 tsp salt
- 85 g cold butter, cut into cubes
- 1 large egg, beaten
- 75 g Greek yogurt
- 2 tsp vanilla bean paste
- 1 tsp almond extract
- Juice from one lemon, zest reserved for glaze
For elderflower glaze
- 120 g powdered sugar
- 25 g melted butter
- 3 tbsp elderflower cordial
- 1/2 tsp vanilla bean paste or extract
- zest from one lemon
Instructions
- Preheat oven to 190c/170 fan.
- Add your dry ingredients into a food processor and briefly pulse to mix them together. Alternatively, you can do this and the following steps in a large bowl by hand.
- Add your cold butter and pulse until the butter is mixed in and you only see small pieces and the mixture resembles bread crumbs.
- Add the remaining wet ingredients to your food processor and pulse until a dough forms. Make sure not to overwork the dough.
- Scrape dough out onto a floured work surface and very gently shape the dough into a circle. Lightly roll the dough out into a 9ā circle before cutting it into 8 triangles.
- Move your scones onto a lightly floured baking tray and bake for 14-16 minutes.
- Remove scones from the oven and allow to cool for about 5 minutes before transferring to a cooling rack. Cool the scones until they are just slightly warm to touch. Make your glaze while the scones are cooling.
- Whisk your glaze ingredients together in a small bowl. Once your scones are cool, drizzle some glaze across each scone or completely coat if you have a sweet tooth and want extra elderflower flavour.