Poppy Seed Filled Scones With Lemon Curd Recipes

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).

LEMON POPPY SEED SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
• Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
• Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

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.

POPPY SEED-FILLED SCONES WITH LEMON CURD

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest 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 zest; 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.

MARY BERRY'S SCONES

Steps:

• Arrange a rack in your oven to the upper-middle position. Preheat the oven to 425ºF (220ºC). Line a sheet pan with parchment paper.
• Add the flour, baking powder, lemon zest, and sugar to the bowl of a food processor. Pulse a few times to blend.
• Add the butter. Pulse until it forms a chunky, sandy mixture, with pea-sized bits.
• Combine the egg and milk in a medium bowl. Beat with a fork to blend. Spoon out 2 tablespoons of the mixture, and set aside.
• Add the flour-butter mixture to the bowl, along with the poppy seeds. Stir quickly with a fork or wooden spoon until it forms a rough dough.
• Turn out dough onto a lightly floured counter. Roll dough ¾-inch (2-cm) thick. Use a 2 ½-inch (6-cm) round cutter to press out circles of dough. It's okay to gently gather up, and re-roll scraps once or twice.
• Place the cut scones on the prepared pan. Brush the tops with the reserved egg-milk mixture. Bake 10 to 12 minutes, until the tops are lightly golden, and the bottoms deep golden.
• Remove from the oven, cover with a dish cloth, and let rest like this to cool for 10 minutes before serving.

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 SCONES WITH POPPY SEEDS

Steps:

• To make the scones: In a medium bowl, whisk together the sugar and lemon zest until the sugar turns slightly yellow and fragrant.
• Sift in flour and baking powder, add kosher salt and poppy seeds, whisk to combine.
• Add cold cubed butter to the flour mixture, work the butter into the flour mixture with your fingertips until all the butter pieces are flat.
• Add egg, heavy cream and vanilla extract to a small bowl, whisk to combine. Set aside 2 tablespoons for egg wash. Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms.
• Turn the dough out onto a well-floured board or countertop, and pat the dough out into a rectangle about ½" thick. Fold the dough over itself and pat it out again, do this 2 - 3 times.
• Shape the dough into a rectangle and roll it out to about 5" x 8" or 6" x 9". Cut the rectangle in half lengthwise, then cut in three crosswise to make 6 squares. Cut each square diagonally to make 12 triangles.
• Place the scones on a parchment-lined baking sheet and freeze for 15 minutes while you preheat the oven to 400°F.
• When the oven is ready, brush the top and sides of the scones with reserved egg wash, and sprinkle generously with turbinado sugar. Bake for 15 minutes until golden brown.
• Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to the wire rack to cool completely.
• To make the glaze: Whisk together softened cream cheese and lemon juice. Slowly add powdered sugar while whisking until a creamy glaze forms. Stir in some lemon zest at this point. Taste the glaze and add more sugar if you prefer this to be sweeter, this is a pretty tangy glaze. Spoon glaze over the cool scones, as much or as little to your taste.