Poppy Seed-Filled Scones with Lemon Curd
Prep: 25 min. + chilling Bake: 15 min.
16 scones (1-1/2 cups lemon curd)
These scones are lovely when cut into wedges and draped with lemon curd. I often mix up the batter the night before and pop them into the oven the next morning to bake up fresh and golden brown.—Shannon Koene, Blacksburg, Virginia