Lemon & Poppy seed scones

Lemon & Poppy seed scones

What’s better than a scone with a bit of clotted cream and jam?! Well, this recipe with a twist will give you a zingy lemon & poppy seed scone perfect with a velvety lemon curd and a dollop of clotted cream!
I love a good scone with clotted cream and strawberry jam but sometimes it’s even better to change it up and have a fresh, citrusy version. The question is… cream first or second??

Using Tala’s baking sheet and their smallest plain round pastry cutter this recipe gives you 24 mini scones or 12 medium scones using the cutter in the next size up. These are super tasty either fresh out of the oven warm where they will be a bit crumbly or wait until they’re cool for a firmer scone.


410g self-raising flour
1 teaspoon of baking powder
40g caster sugar
100g unsalted butter, diced
2 large eggs
100g poppy seeds
Zest of 1 lemon
175ml milk
Your choice of lemon curd
Clotted cream

What you’ll need:

Mixing bowl
Tala’s performance baking sheet
Pastry cutters by Tala
Tala’s rectangular cooling rack
Tala’s cooks measure
Mixing bowl
Measuring jug
Pastry brush
Small whisk
Measuring spoons
Rolling pin
Optional: Pastry mat for rolling (saves the mess!), flour sifter


1. Grease the baking sheet and preheat oven to 175 degrees fan, gas 4.

2.  Use Tala’s Pink cooks measure for the dry ingredients; mix the flour, baking powder, poppy seeds and sugar together in a bowl.
Add the butter cubed, ensuring it’s soft, rub together with your fingertips until the mixture resembles breadcrumbs.

3.  Whisk the egg and milk together and make a well in the middle of your dry mixture. Add half of the liquid, mix with a knife and if still dry add more of the liquid. You may not use all of it so don’t worry, as long as it comes together in a smooth dough.

4.  Add the zest and then knead the dough round the bowl to pick up the lemon zest, turn out onto a floured surface. Knead for a few minutes and roll out to about a 2cm thickness.

5. Cut your rounds and place on the greased baking sheet, brush the tops with a little whisked egg and pop in the oven for about 10-13 minutes, monitoring closely. When they are golden brown they are most likely ready but tap the bottom of one to see if you hear that hollow sound. If you do with a good tap then they’re done, you just don’t want a soggy doughy bottom!

6. Leave to cool; I used Tala’s rectangular cooking rack which is the perfect size. Once cool, add a dollop of lemon curd and clotted cream and enjoy these zingy, flavoursome scones maybe with a cuppa?!





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