• 16servings
  • 40minutes
  • 374calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsSelenium, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1/2 cup sugar

  3. 1/2 cup lemon juice

  4. 2 tablespoons grated lemon peel

  5. 1/4 cup butter, cubed

  6. SCONES:

  7. 3-1/3 cups all-purpose flour

  8. 3/4 cup sugar

  9. 1/3 cup poppy seeds

  10. 1-1/2 teaspoons cream of tartar

  11. 1-1/4 teaspoons baking soda

  12. 3/4 teaspoon salt

  13. 3/4 cup cold butter

  14. 1/2 cup plus 2 tablespoons orange juice

  15. 1 egg

  16. 1 egg, separated

  17. 1 teaspoon grated orange peel

  18. 1 can (12-1/2 ounces) poppy seed cake and pastry filling

  19. 1 teaspoon water

Instructions Jump to Ingredients ↑

  1. Poppy Seed-Filled Scones with Lemon Curd Recipe photo by Taste of Home In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel 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.

  2. 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.

  3. 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.

  4. 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).

  5. To Make Ahead: Lemon curd can be made up to 1 week in advance; cover and store in the refrigerator.


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