Try these lemon shortcakes, then check out our strawberry shortcakes, fruit scones, rock cakes and more afternoon tea recipes.


  • 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


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


  • 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.


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