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.
1 cup sugar
6 tablespoons butter, melted
1/4 cup lemon juice
2 tablespoons grated lemon peel
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
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!