Lemon Shortcakes Recipe with Peaches

Lemon and poppy seed shortcakes with peaches

  • makes 8
  • A little effort

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


Try these lemon shortcakes then check out our strawberry shortcakes.



  • 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 pod 1
  • icing sugar 2 tbsp
  • double cream 300ml
  • ripe peaches 6
  • caster sugar 2 tbsp
  • lemon 2 tbsp juice


  • 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.