Enjoy a zesty taste of springtime with these Poppy Seed Scones served with Lime Curd.
Poppy Seed Scones
Serves: 19 scones
- 1½ cups cake flour, such as Swans Down
- ¼ cup sugar
- 1¼ teaspoons baking powder
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ cup cold salted butter, cut into pieces
- 1 tablespoon poppy seeds
- ½ cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- 1 recipe Lime Curd (recipe follows)
- Preheat oven to 350°.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, cream of tartar, and salt, whisking to blend. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add poppy seeds, stirring to combine.
- In a liquid measuring cup, combine ½ cup cream and vanilla extract. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 1½-inch round cutter, cut scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 13 to 15 minutes.
- Serve with Lime Curd, if desired.
Serves: 1 cup
- ¼ cup salted butter
- 5 large egg yolks
- ½ cup sugar
- ½ cup fresh lime juice
- 1 teaspoon fresh lime zest
- Green liquid food color
- In a medium saucepan, melt butter over medium-low heat. Remove from heat. Set aside.
- In a medium bowl, combine egg yolks, sugar, and lime juice, whisking until well blended. Slowly add slightly cooled butter in 3 parts, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Do not let mixture boil.
- Pour mixture through a fine-mesh sieve into a small bowl. Add lime zest, stirring to combine. Tint mixture with food color to achieve a pleasing color.
- Cover bowl with plastic wrap, and refrigerate until well chilled, approximately 4 hours.
Make-Ahead Tip: Lime curd can be made a day in advance and refrigerated until needed.