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Scones are a simple quick bread commonly served with tea, jam, and butter or a thickened or clotted cream. Served often at breakfast or in the afternoon with a light meal or snack, scones come in both sweet and savory varieties. Although throughout Britain sweet scones are more common, you can definitely find a potato scone alongside the occasional fry up.
This recipe takes the simple scone and adds a few poppyseeds and some lemon juice to give it some added dimension. The classic combination would be more suited as something sweet to serve alongside a pot of strong tea in the afternoon, rather than a bread to accompany breakfast.
Although ideal straight out of the oven, you can get away with making these scones a day ahead and storing them in a airtight container. They are delicious at room temperature with soft butter, but for those who can't resist warm bread, a few minutes in a warm oven can perk them up nicely.