Poppy Seed Scones
Serves: 19 scones
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 13 to 15 minutes.
  7. Serve with Lime Curd, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/poppy-seed-scones-recipe/