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Poppy Seed-Filled Scones with Lemon Curd

 Poppy Seed-Filled Scones with Lemon Curd
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
16 ServingsPrep: 25 min. + chilling Bake: 15 min.


  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon peel
  • 1/4 cup butter, cubed
  • 3-1/3 cups 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


  • In a small heavy saucepan over medium heat, whisk the eggs, sugar,
  • lemon juice and peel until blended. Add butter; cook, whisking

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Poppy Seed-Filled Scones with Lemon Curd (continued)

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).
To Make Ahead: Lemon curd can be made up to 1 week in advance; cover and store in the refrigerator.
Nutritional Facts: 1 scone with 4-1/2 teaspoons lemon curd equals 374 calories, 16 g fat (8 g saturated fat), 96 mg cholesterol, 329 mg sodium, 51 g carbohydrate, 1 g fiber, 6 g protein.