Poppy Seed Lemon Scones
Poppy Seed Lemon Scones is A mixture of lemon juice, poppy seeds, additional sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).
For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt 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 soft).
Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet.
Sprinkle with additional sugar.
Bake at 425° for 12-15 minutes or until lightly browned.
Remove from pan to wire rack.
Serve warm with the lemon curd.