Poppy Seed Filled Scones With Lemon Curd Food

POPPY SEED LEMON SCONES

Steps:

• 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.

STUFFED LEMON-POPPY SEED SCONES

Steps:

• Preheat the oven to 425˚ F. Heat the milk in a small saucepan or warm in the microwave until steaming. Remove from the heat and stir in the poppy seeds. Let stand until cooled, about 20 minutes. Stir in the lemon juice to thicken and sour the milk.
• Whisk the cake flour, granulated sugar, baking powder, tea and salt in a medium bowl; work in the cold butter and lemon zest with your fingers until the mixture looks like coarse meal. Make a well in the center, then add the egg and milk-poppy seed mixture. Stir together until combined and a soft dough forms, gently kneading the dough in the bowl once stirring becomes difficult.
• Divide the dough in half and gently pat each portion into a 6- to 7-inch disk (1/4 to 1/2 inch thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and spread the lemon curd on top, leaving a 1-inch border around the edge. Place the remaining disk of dough on top of the curd and pinch the edges together to seal. Brush the top with milk and sprinkle with turbinado sugar. Score the dough into 8 wedges, cutting about halfway into the top layer of dough but not into the filling.
• Bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 5 to 10 minutes on the baking sheet. Slide off the baking sheet and onto the rack; let cool at least 45 more minutes. Cut into wedges along the scored lines.

LEMON-POPPY SEED SCONES

Steps:

• Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
• Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 375F degrees.
• Position rack in top third of oven.
• Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
• Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
• Whisk egg, and lemon juice in medium bowl to blend.
• Add flour mixture.
• Using on/off turns, process until moist clumps form.
• Add 1/3 cup milk.
• Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
• Using floured hands, gather dough into ball.
• Flatten to 8" round.
• Cut round into 8 wedges.
• Transfer scones to large baking sheet; brush with milk.
• Sprinkle with remaining 1 tbs sugar.
• Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
• Transfer to rack and cool.
• (Can be made one day ahead. Store airtight at room temperature).