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Poppy Seed Lemon Scones Recipe

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This recipe for Poppy Seed Lemon Scones, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kori Magallanez
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Lemon Curd:
2 eggs
1 cup sugar
6 Tbsp butter, melted
1/4 cup lemon juice
2 Tbsp grated lemon peel

Scones:
2 cups flour
1/4 cup sugar
1 Tbsp poppy seeds
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup butter
3/4 cup milk
2 tbsp lemon juice

Directions:
Directions:
Beat eggs and sugar in a double boiler. Stir in butter, lemon juice and peel. Cook and stir over low heat for 15 minutes, until mixture reaches 160 and is thickened. Cover and refrigerate until chilled. (May be stored in fridge for up to 1 week.)

Combine flour, sugar, poppy seeds, baking powder, soda, and salt in a bowl. Cut in butter until mixture is crumbly. Combine milk and lemon juice and stir into crumb mixture until just blended (dough will be soft).

Turn dough onto a floured surface and knead gently 6 times. Shape into a ball, then pat into an 8 inch circle. Cut into 8 wedges; separate wedges and place 1 inch apart on a greased baking sheet. Sprinkle with additional sugar. Bake at 425 for 12-15 minutes, until lightly browned. Serve warm with lemon curd.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
From Taste of Home Baking Book

 

 

 

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