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Poppy seed and lemon is one of my favourite combinations. I have been making these flaky scones for years and they never disappoint. I like to make the lemon curd ahead of time and then bake up the scones to serve fresh and warm for breakfast or for coffee with friends.
Poppy Seed Lemon Scones with Lemon Curd
LEMON CURD:
2 eggs
1 cup sugar
6 tablespoons butter, melted
1/4 cup lemon juice
2 tablespoons grated lemon peel
SCONES:
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon poppy seeds
1/4 teaspoon salt
1/3 cup cold butter
3/4 cup milk
2 tablespoons lemon juice
Additional sugar
Directions
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. Yield: 8 scones
A great treat with a cup of Starbucks!
myRecipeCupboard 
I for sure want to try these.They look so good. I will just have to cut back on the lemon juice. My lemons come straight off my tree and they seem to be much more lemony.The other day I tried a recipe and used the amount of lemon juice it called for and YIKES it was soooooooooo tart we couldn’t eat it.
So I finally had time to make these today Pam. I was babysitting for our friends 1 1/2 yr old who was under my feet taking lemons out of the fruit rack and dropping them to the ground.She had a blast and so did I.Oh the wonderful memories of when my kids were under feet as I baked. As if the experience of making them wasn’t pleasant enough I shared them with the parents when they came to pick up their little princess.They LOVED them!!! I knew they would and that is why I made a double recipe so they could take some home.Oh and I did cut back on the lemon juice.A lesson learned from my last puckering experience. LOL!!! Thanks for sharing this recipe.It’s a keeper.