Скачать или смотреть Poppy Seed Drop Scones with Lemon Strawberry Recipe | Catherine's 105

These are such a family favourite in the Fulvio household! They're a perfect weekend breakfast or brunch! Poppy Seed Drop Scones with Lemon Strawberry

Full recipe below:


Makes 8 depending on the size

For the lemon strawberries
1 lemon, zest and juice
60ml water
70g caster sugar
200g strawberries, hulled and quartered

For the drop scones (pancakes)
250g plain flour
1½ tsp baking powder
3 tbsp caster sugar
1 lemon, zest only
2 tbsp poppy seeds
2 eggs
200ml milk
50ml water
Oil or melted butter, for frying pan

Natural Greek yoghurt, to serve
Icing sugar, for dusting

To prepare the lemon strawberries, place the lemon zest and juice, sugar and water into a saucepan and bring to the boil, simmer 4 minutes until a light syrup.
Take off the heat and add the strawberries, leave to cool completely before using.
To make the pancakes, combine the flour, baking powder, sugar, lemon zest and poppy seeds in a large bowl.
Mix the eggs, milk and water together in a jug.
Make a well in the centre of the dry ingredients and pour in most of the egg and milk mixture, whisk until a smooth, thick batter has formed. If you feel that it is very thick add a tablespoon or 2 of water.
To cook the pancakes, brush a large frying pan with oil or melted butter and heat over a medium heat.
Once hot, place a few spoons of batter onto the frying pan, cook for about 1 to 2 minutes depending on the size, bubbles with rise to the surface, turn the drop scones over using a small palette knife and cook for a further minute or until golden and cooked through.
Keep the drop scones warm.
To assemble, serve individually by placing 2 or 3 drop scones on a plate, spoon some of the lemon strawberries and natural yoghurt on top. Dust with icing sugar. Serve immediately.