Lemon Poppy Seed Scones

Lemon Poppy Seed Scones

These scones are delightful served warm with lemon curd for breakfast or your afternoon tea.
Cook Time 15 mins
Total Time 15 mins
Servings 16

Ingredients
  

LEMON CURD

  • 1 1/2 cup lemon curd
  • 2 Natures Yoke eggs
  • 1 cup sugar
  • 6 tbsp butter, melted
  • 1 cup lemon juice
  • 2 tbsp lemon peel, grated

SCONES

  • 2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tbsp poppy seeds
  • 1/4 tsp salt
  • 1/3 cup cold butter
  • 3/4 cup milk
  • 2 tbsp lemon juice
  • additional sugar

Instructions
 

LEMON CURD

  • In the top of a double boiler, beat eggs and sugar together. Stir in butter, lemon juice and peel.
  • Cook and stir over simmering water for 15 minutes or until mixture reaches 160 degrees and is thickened. Cover and refrigerate until chilled.

SCONES

  • Combine the first five ingredients in a bowl. Cut in butter until mixture resembles fine crumbs.
  • Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be very soft). Turn onto a floured surface; knead gently six times. Shape into two balls.
  • Pat each ball into a 6-8 inch circle. Cut each circle into 8 wedges. Separate wedges and transfer to a greased baking sheet. Sprinkle with additional sugar.
  • Bake at 425 degrees for 12-15 minutes or until lightly browned. Serve with lemon curd.
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