Lemon & Poppyseed Drop Scones (small batch)

 

 

I was feeling a bit blue today and so wanted to make myself a treat to enjoy with a hot drink. I know, food should not be uses as a reward, but the heart wants what the heart wants.  I had seen a delicious looking Lemon & Poppyseed Drop Scone recipe here, that I was keen to make.

Not only did it look delicious, but they also appeared to be very simple to make. No rubbing in of the butter, or patting out a dough. No cutting. Just mix together, drop and bake!  Works for me!

I have a great fondness for scones.  One of my favorite things to do when I lived in the U.K. was to go out for a Cream Tea with friends. A Cream Tea at its very simplest is a hot pot of tea served with a few scones, some butter, clotted cream and jam. Usually they will be fruited scones, but not always. 

The scones are always served cold, but nobody cares because, to be honest, once you dollop on the clotted cream and the jam, you are in scone heaven!

This is not the same as a high tea where you will also be served finger foods and sandwiches.  The cream tea is meant just to be an enjoyable break, not a full meal, whereas the other is usually meant to be a bit of a meal!  (I hope that makes sense.)

There is nothing like a scone and a hot drink to lift the spirits on a blue day and this small batch Lemon & Poppyseed Drop scone did just that.  The recipe makes 3 largish scones.

WHAT YOU NEED TO MAKE LEMON & POPPYSEED DROP SCONES

Other than the poppyseeds, pretty basic baking and store cupboard ingredients. Best of all NO eggs required!

For the scones:

• 1/2 cup (120ml) heavy cream
• 4 TBS (60g) butter
• 1 cup (125g) all-purpose plain flour
• 3 TBS (27g) fine granulated sugar
• 1/2 TBS (5g) cornstarch (corn flour)
• 3/4 TBS poppyseeds
• 1/2 TBS (6g) baking powder
• 1/4 tsp baking soda (bicarbonate)
• 1/4 tsp salt
• the finely grated zest of one small lemon

you will also need:

• 1 cup (130g) icing sugar
• 1 to 2 TBS milk
• 1/2 TBS fresh lemon juice
• additional poppyseeds to sprinkle

 

For heavy cream use whipping cream in North America and Double cream in the U.K.  I used regular salted butter, and they did not come out overly salty.  I think quality butter today is not as salty as it used to be, but if it bothers you, cut back on any salt required in the recipe.

My lemons were very small, only about the size of limes.  Judge accordingly. I had about 1/2 TBS of lemon zest from the whole lemon.

I always keep a jar of poppyseeds in my cupboard. They come in handy for all sorts.

 

HOW TO MAKE LEMON & POPPYSEED DROP SCONES

These go together a bit differently than most other scones I have made.  The method used is simple and makes for a very easy scone to make.  Do not skip putting the cream in the freezer. This step is integral to the success of this recipe.

Measure out your cream and then put it into the freezer for at least 10 minutes. Do not skip this step. You want it very cold.

Melt the butter in the microwave. Set it aside.

Line a medium baking tray with baking parchment. Set aside.

Whisk the flour, sugar, corn starch, poppyseeds, baking powder, baking soda, salt and lemon zest together in a bowl, whisking well together to combine.

Remove the cream from the freezer. Stir in the melted butter with a fork. The butter should form small clumps in the cream. (If this doesn't happen your cream was probably not cold enough. Return the whole mixture to the freezer for another five minutes and stir again. You should see clumps.)

 

Add the cream mixture to the dry mixture, stirring it in with a rubber spatula, until all of the flour has been incorporated. It will be quite a thick batter. If it is dry at all, add a bit more cream.

Scoop out into four equal measures and place onto the baking sheet. Place the baking sheet with the scones on it in the refrigerator to chill while your oven pre-heats.

Preheat the oven to 400*F/200*C/ gas mark 6.

Remove the baking sheet from the refrigerator and pop the scones into the oven. Bake for 12 to 15 minutes, until well risen and golden brown.

Remove from the oven.

Whisk the icing sugar, lemon juice and milk together to give you a thick spoon-able icing. Spoon this over the warm scones, sprinkling each one with some additional poppyseeds.

Leave to set and then serve with hot cups of tea, if desired.

 

These were really lovely with a beautiful hit of lemon flavor and the moreish crunch of poppyseeds.  The glaze is perfect and adds even more lemon flavor.  The texture is moist and melt-in-the-mouth.

I enjoyed one of these with a hot cup of rosehip and elderflower tea for the win!  I added some lemon wedges to squeeze into my tea and it made for a lovely uplifting mid-afternoon break!

  

I love scones. They turn a simple morning or mid-afternoon cup of tea into a party. Here are a few more favorites that are also drop scones that I feel you might enjoy!

CARROT CAKE DROP SCONES - These are everything a great drop scone should be. Light and fluffy, no fuss, no muss. Simply mix and drop.  Filled with sweet carrots, warm baking spices and sticky raisins.  Sweetly glazed. These are a real favorite. They remind me very much of carrot cake.

MAPLE GLAZED BLACK PEPPER SCONES - This is a small batch recipe which makes two very large scones. They have that sweet and savory thing going on.  Short and buttery, studded with the heat of black pepper and sweetly glazed. Who know that maple and pepper got along so well!  Simply fabulous. 

Yield: 4 large scones

Author: Marie Rayner

Lemon & Poppyseed Drop Scones

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Moist, tender and melt in the mouth. These are delicious scones, very easy to make as well, with a tender crumb and lush lemon glaze.

Ingredients

For the scones:

• 1/2 cup (120ml) heavy cream
• 4 TBS (60g) butter
• 1 cup (125g) all-purpose plain flour
• 3 TBS (27g) fine granulated sugar
• 1/2 TBS (5g) cornstarch (corn flour)
• 3/4 TBS poppyseeds
• 1/2 TBS (6g) baking powder
• 1/4 tsp baking soda (bicarbonate)
• 1/4 tsp salt
• the finely grated zest of one small lemon

you will also need:

• 1 cup (130g) icing sugar
• 1 to 2 TBS milk
• 1/2 TBS fresh lemon juice
• additional poppyseeds to sprinkle

Instructions

1. Measure out your cream and then put it into the freezer for at least 10 minutes. Do not skip this step. You want it very cold.
2. Melt the butter in the microwave. Set it aside.
3. Line a medium baking tray with baking parchment. Set aside.
4. Whisk the flour, sugar, corn starch, poppyseeds, baking powder, baking soda, salt and lemon zest together in a bowl, whisking well together to combine.
5. Remove the cream from the freezer. Stir in the melted butter with a fork. The butter should form small clumps in the cream.
6. Add the cream mixture to the dry mixture, stirring it in with a rubber spatula, until all of the flour has been incorporated. It will be quite a thick batter. If it is dry at all, add a bit more cream.
7. Scoop out into four equal measures and place onto the baking sheet. Place the baking sheet with the scones on it in the refrigerator to chill while your oven pre-heats.
8. Preheat the oven to 400*F/200*C/ gas mark 6.
9. Remove the baking sheet from the refrigerator and pop the scones into the oven. Bake for 12 to 15 minutes, until well risen and golden brown.
10. Remove from the oven.
11. Whisk the icing sugar, lemon juice and milk together to give you a thick spoon-able icing. Spoon this over the warm scones, sprinkling each one with some additional poppyseeds.
12. Leave to set and then serve with hot cups of tea, if desired.

Did you make this recipe?

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