Try these lemon shortcakes, then check out our strawberry shortcakes, fruit scones, rock cakes and more afternoon tea recipes.
Ingredients
- plain flour 325g, plus extra for rolling out
- baking powder 1 tbsp
- caster sugar 4 tbsp
- unsalted butter 125g, diced and chilled
- poppy seeds 1 tbsp
- unwaxed lemon 1, zested
- egg 1, beaten
- double cream 125ml, plus 2 tbsp
VANILLA CREAM
- vanilla pod 1
- icing sugar 2 tbsp
- double cream 300ml
- ripe peaches 6
- caster sugar 2 tbsp
- lemon 2 tbsp juice
Method
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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.
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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.
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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.
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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.
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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.
