You'll love the appealing look and delicate texture of these lightly sweet scones. For the best results, work quickly to mix and cut them. The less you handle the dough, the more tender the scones are. They're delightful served warm with homemade lemon curd for breakfast or with a salad for lunch.
-Linda Murray, Allenstown, New Hampshire
Poppy Seed Lemon Scones Recipe photo by Taste of Home
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2 large eggs
1 cup sugar
6 tablespoons butter, melted
1/4 cup lemon juice
2 tablespoons grated lemon zest
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 whole 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 zest. 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.