July 06, 2022
Lemon Poppy Seed Scones
Lemon Poppy Seed Scones
Rated 5.0 stars by 1 users
Category
Desserts
Servings
4
Cook Time
20 minutes
The perfect treat to go with your morning cup of coffee!
Author:Linda Murray
Ingredients
- For the lemon curd:
- 1/2 cup butter (1 stick)
- 1 cup sugar
-
10 packets True Lemon
- 3 eggs
- For the scones:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon poppy seeds
-
4 packets True Lemon
- 1/3 cup butter or margarine
- 3/4 cups buttermilk
Directions
- For the lemon curd:
- Put butter, sugar, and True Lemon in top of a double boiler over simmering water.
- Stir frequently until butter melts and sugar dissolves. In a bowl, beat eggs well. Stirring constantly, spoon a little hot lemon mixture into eggs to temper them.
- Pour egg mixture into pan, still stirring constantly, and continue to cook over simmering water until curd is thick (should coat the back of a wooden spoon). Put into container and refrigerate to cool.
- For the scones:
- Heat oven to 425 degrees F.
- Spray baking sheet with nonstick cooking spray. Can also use lined muffin tins.
- Mix flour, baking powder, salt, 1/4 cup sugar, poppy seeds, and True Lemon in a large bowl.
- Cut in butter using pastry blender or crisscrossing 2 knives until mixture resembles fine crumbs. Pour buttermilk over flour mixture and stir quickly with a fork until dough just leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Gently roll in flour to coat. Knead lightly 10 times.
- Roll or pat into a 9-inch circle. Sprinkle with sugar, if desired. Cut into 8 wedges (like a pie). If using muffin tin, scoop generous spoonfulls into each muffin section.
- Place wedges on prepared baking sheet, keeping wedges slightly separated. Bake 12 to 15 minutes or until golden brown. Immediately remove from baking sheet.
- Serve warm or cold with lemon curd.
Recipe Note
Store any leftover lemon curd in the refrigerator to keep fresh.