Lemon and Poppy Seed Scones

Ingredients:

• 1/3 cup whole milk + extra for greasing
• 1 tbsp. poppy seeds
• 2 tsp finely grated lemon zest + 1 tbsp freshly squeezed lemon juice (1-2 lemons)
• 2 and 1/4 tbsp. cake flour + additional for working with dough
• 3 tbsp. granulated sugar
• 1 tbsp baking powder
• 1 bag Earl Grey tea, leaves removed and finely chopped (about 1.5 tsp)
• 0.5 tsp salt
• 110 g chilled unsalted butter, cut into small pieces
• 1 large egg
• 1/4 cup lemon curd
• Turbinado sugar, for sprinkling

Preparation:

1. Preheat oven to 220°C.
2. Heat the milk in a small saucepan or microwave until steaming. Remove from heat and stir in the poppy seeds. Let the milk cool for about 20 minutes. Add lemon juice to sour the milk.
3. In a medium bowl, combine cake flour, granulated sugar, baking powder, tea, and salt; fold in cold butter and lemon zest with your fingers until the mixture resembles coarse grains. Make a well in the center, then add the egg and milk-poppy seed mixture. Knead into a smooth, soft dough.
4. Divide the dough in half and carefully shape each portion into a 15-17 cm disk (0.5-1 cm thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and brush with lemon curd, leaving a 2.5 cm border.
5. Place the remaining dough disk on top of the curd and pinch the edges to seal the filling inside. Brush the dough with milk and sprinkle with turbinado sugar. Cut the disk into 8 triangles, cutting through the top layer about halfway, but leaving the filling intact.
6. Bake until dark golden brown, 25-30 minutes. Transfer the scones to a wire rack and let cool on the baking sheet for 5-10 minutes.
7. Remove the scones from the baking sheet to a wire rack and let cool for at least another 45 minutes. Cut into triangles along the marked lines.