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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
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    16 scones (1-1/2 cups lemon curd)

Ingredients

  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 1/4 cup butter, cubed
  • SCONES:
  • 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 large egg
  • 1 large egg, separated
  • 1 teaspoon grated orange zest
  • 1 can (12-1/2 ounces) poppy seed cake and pastry filling
  • 1 teaspoon water

Directions

  • In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking 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 zest; 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.
To Make Ahead: Lemon curd can be made up to 1 week in advance; cover and store in the refrigerator.
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Reviews

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  • shankoene
    Jan 3, 2020

    These are so good, especially warm. It's so worth it to make homemade lemon curd.