Lemon Poppy Seed Scones

Ingredients

• For the lemon curd:

• 1/2 c

  butter (1 stick)

• 1 c

  sugar

• 10

  packets True Lemon

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• 3

  eggs

• For the scones:

  
  

• 2 c

  all-purpose flour

• 3 tsp

  baking powder

• 1/4 tsp

  salt

• 1/4 c

  sugar

• 1 tbsp

  poppy seeds

• 4

  packets True Lemon

  32 Count100 Count500 CountAdd to Cart
• 1/3 c

  butter or margarine

  
  

• 3/4 c

  buttermilk

Directions

1. For the lemon curd:
2. Put butter, sugar, and True Lemon in top of a double boiler over simmering water.
3. 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.
4. 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.
5. For the scones:
6. Heat oven to 425 degrees F.
7. Spray baking sheet with nonstick cooking spray. Can also use lined muffin tins.
8. Mix flour, baking powder, salt, 1/4 cup sugar, poppy seeds, and True Lemon in a large bowl.
9. 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.
10. 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.
11. Place wedges on prepared baking sheet, keeping wedges slightly separated. Bake 12 to 15 minutes or until golden brown. Immediately remove from baking sheet.
12. Serve warm or cold with lemon curd.