Directions (continued)

• 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.
• 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.
• 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.
• 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).