Poppy Seed-Filled Scones with Lemon Curd Recipe

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.

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.