Poppy Seed-Filled Scones With Lemon Curd

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Transfer to two greased

5. 5

   . Combine egg white and water; brush over scones. Cut each into eight wedges, but do not separate. Bake at 375u00b0 for 15-20 minutes or until golden brown. Serve warm with lemon curd.

* Per serving · 4 servings · Values may vary.