Poppy Seed-Filled Scones with Lemon Curd |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 16 |
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These scones are lovely when cut into wedges and draped with lemon curd. I often mix up the batter the night before and pop them into the oven the next morning to bake up fresh and golden brown.Shannon Koene, Blacksburg, Virginia Ingredients:
3 eggs |
1/2 cup sugar |
1/2 cup lemon juice |
2 tablespoons grated lemon peel |
1/4 cup butter, cubed |
scones: |
3-1/3 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1/3 cup poppy seeds |
1-1/2 teaspoons cream of tartar |
1-1/4 teaspoons baking soda |
3/4 teaspoon salt |
3/4 cup cold butter |
1/2 cup plus 2 tablespoons orange juice |
1 egg |
1 egg, separated |
1 teaspoon grated orange peel |
1 can (12-1/2 ounces) poppy seed cake and pastry filling |
1 teaspoon water |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 16 scones (1-1/2 cups lemon curd).
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