Poppy Seed Lemon Scones

• 2 large eggs
• 1 cup sugar
• 6 tablespoons butter, melted
• 1/4 cup lemon juice
• 2 tablespoons grated lemon zest
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon poppy seeds
• 1/4 teaspoon salt
• 1/3 cup cold butter
• 3/4 cup whole milk
• 2 tablespoons lemon juice
• Additional sugar

1. 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 160u0b0 and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).
2. 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).
3. 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
4. . Sprinkle with additional sugar.
5. Bake at 425u0b0 for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd.

eggs, sugar, butter, lemon juice, lemon zest, flour, sugar, baking powder, baking soda, poppy seeds, salt, cold butter, milk, lemon juice, sugar

Taken from www.tasteofhome.com/recipes/poppy-seed-lemon-scones/ (may not work)