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–+ servings

Lemon Poppy Seed Scones

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