Lemon and poppy seed shortcakes with peaches
Published: March 25, 2015 at 4:07 PM
Save recipe
Makes 8
A little effort
Total time: 40 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Lemon and poppy seed makes a classic combination in cakes and bakes. Try our easy recipe for this classic American scone-cake hybrid. We have filled these shortcakes with refreshing peaches and vanilla cream for the ultimate teatime treat
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try these lemon shortcakes, then check out our strawberry shortcakes, fruit scones, rock cakes and more afternoon tea recipes.
Ingredients
-
325g plain flour
plus extra for rolling out
-
1 tbsp baking powder
-
4 tbsp caster sugar
-
125g unsalted butter
diced and chilled
-
1 tbsp poppy seeds
-
1 unwaxed lemon
zested
-
1 egg
beaten
-
125ml double cream
plus 2 tbsp
VANILLA CREAM
- 1 vanilla pod
- 2 tbsp icing sugar
- 300ml double cream
- 6 ripe peaches
- 2 tbsp caster sugar
- 2 tbsp juice lemon
Ad
Method
-
step 1
Heat the oven to 220c/fan 200c/gas 7. Put the flour, a pinch of salt, baking powder and 3 tbsp caster sugar into a food processor. Add the butter, poppy seeds and lemon zest. Using the pulse button, rub the butter into the dry ingredients.
-
step 2
Tip into a large bowl, add the beaten egg and 125ml double cream and, using a knife, stir until the dough comes together. Lightly flour the work surface and roll the dough out to a thickness of about 3cm. Dip a 7cm cutter into flour and then stamp out as many shortcakes from the dough as you can.
-
step 3
Gather the scraps together, roll them out again and stamp out more shortcakes to make 8 in total. Arrange on a parchment-lined baking sheet, brush the tops with a little double cream and sprinkle with caster sugar. Bake for about 15 minutes or until well-risen and golden brown. Cool slightly.
-
step 4
To make the vanilla cream, split the vanilla pod in half and scrape the seeds into a bowl. Add the icing sugar and double cream and softly whip. Cover and chill until needed. Slice the peaches and mix with the caster sugar and lemon juice.
-
step 5
Split the warm shortcakes in half, add a good dollop of vanilla cream, some peaches and put the top back on. Serve immediately.
Discover more of our best peach recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue