Lemon Poppy Seed Scones


The perfect treat to go with your morning cup of coffee! Recipe submitted by Linda Murray.


For the lemon curd:
1/2 cup butter (1 stick)
1 cup sugar
10 packets True Lemon
3 eggs

For the scones:
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon poppy seeds
4 packets True Lemon
1/3 cup butter or margarine
3/4 cups buttermilk

For the lemon curd:

  1. Put butter, sugar, and True Lemon in top of a double boiler over simmering water.
  2. Stir frequently until butter melts and sugar dissolves. In a bowl, beat eggs well. Stirring constantly, spoon a little hot lemon mixture into eggs to temper them.
  3. Pour egg mixture into pan, still stirring constantly, and continue to cook over simmering water until curd is thick (should coat the back of a wooden spoon). Put into container and refrigerate to cool.

For the scones: 

  1. Heat oven to 425 degrees F.
  2. Spray baking sheet with nonstick cooking spray. Can also use lined muffin tins.
  3. Mix flour, baking powder, salt, 1/4 cup sugar, poppy seeds, and True Lemon in a large bowl.
  4. Cut in butter using pastry blender or crisscrossing 2 knives until mixture resembles fine crumbs. Pour buttermilk over flour mixture and stir quickly with a fork until dough just leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Gently roll in flour to coat. Knead lightly 10 times.
  5. Roll or pat into a 9-inch circle. Sprinkle with sugar, if desired. Cut into 8 wedges (like a pie). If using muffin tin, scoop generous spoonfulls into each muffin section.
  6. Place wedges on prepared baking sheet, keeping wedges slightly separated. Bake 12 to 15 minutes or until golden brown. Immediately remove from baking sheet.
  7. Serve warm or cold with lemon curd.

Store any leftover lemon curd in the refrigerator to keep fresh.