Poppy Seed-Filled Scones with Lemon Curd
The recipe Poppy Seed-Filled Scones with Lemon Curd is ready in about 40 minutes and is definitely an outstanding vegetarian option for lovers of Scottish food. This recipe makes 16 servings with 342 calories, 8g of protein, and 20g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of baking soda, butter, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a reasonably priced morn meal.
Instructions
In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended.
Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon.
Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
For scones, in a large bowl, combine the flour, sugar, poppy seeds, cream of tarter, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the orange juice, egg, egg yolk and orange peel; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
Divide dough into four portions. Pat each portion into a 7-in. circle.
Spread poppy seed filling over two circles. Top with remaining circles; pinch edges to seal.
Transfer to two greased baking sheets.
Combine egg white and water; brush over scones.
Cut each into eight wedges, but do not separate.
Bake at 375° for 15-20 minutes or until golden brown.
Serve warm with lemon curd.