• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Breakfast & Brunch / Biscuits, Scones & Pastries

    Poppy Seed and Lemon Curd Mega Scone

    Published May 13, 2011

    slice of delicious poppy seed lemon curd mega scone

    Sometimes I feel like a kitchen wizard. Everything I make turns out just right, whether I’ve followed a recipe to the letter, made infinite tweaks, or just created something off the top of my head. At those times, it feels as though I have a culinary fairy godmother watching over my oven and zapping everything into perfection.

    close up of mega scone lemon curd filling

    But some weeks, nothing I make turns out quite right. I don’t know whether this is just my perception, coincidence, manifestation, or if there is some sort of weird kitchen juju afoot turning everything bland, or dry, or crumbly.

    jug with poppy seeds inside

    This has been one of those weeks. I've made half a dozen tasty things, all of which I want to tell you about, but none of them are just right. There were one-bowl chocolate cupcakes, brushed with espresso rum syrup and dipped in rum ganache; but the ganache broke and never fully came back together, despite adding more liquid (and then more chocolate when it didn't set, and then more liquid when it broke again). There were the macaroons that I sandwiched with the broken ganache to get rid of it, but I didn’t like this macaroon recipe as much as another I’ve made in the past. There was shaved asparagus fettuccine with goat cheese and herbs, but the shaved asparagus seemed stringy; I think it would have been better slivered.

    flattened scone with filling spread on top

    I made a vermillion strawberry-rhubarb compote laced with vanilla bean and ruby port, and served it with a ricotta cheesecake that tasted great, but had a somewhat cottony texture due to the whipped egg whites folded in at the end. There was a batch of spicy cardamom-honey granola, but it looks just like the stolen granola, and I plan to remake it with pistachios before giving it it's own post (though for now I've added the variation to the original post). Finally, there was a very involved chocolate babka, which, after hours and hours of kneading, rising, assembling, baking, and cooling, tasted over-proofed, heavy and salty (though, of course, I still ate it; I mean, we're talking chocolate babka, here).

    close up of filling in scone before baking

    So today I'm giving you the best recipe I've got. (I tried to do it yesterday, but Blogger’s been in ‘read-only mode’ while they fix some bugs - glory be!) It's a poppyseed mega scone, inspired by Heidi Swanson, slathered with meyer lemon curd made by a friend.

    mega scone on parchment paper before baking

    The scone dough consists of all-purpose and whole spelt flours, half and half instead of heavy cream to make them a touch less rich, poppy seeds and vanilla, as well as the other usual scone suspects. The dough is rolled out into a large rectangle, the middle third spread with the curd, and the whole thing folded into thirds like a letter. The slab is baked whole, and the baked mega scone gets sliced into whatever shapes you like. Crunchy edges contrast with the pocket of creamy curd within, and the crisp seeds exude their very unique flavor.

    mega scone before cooking

    There is something so satisfying about making a dough, rolling it out, spreading it with something, and then rolling it up and baking it, as for cinnamon buns, or that pesky babka that I will try again, or this crazy thing that I can't stop thinking about. Making these scones satisfied that itch. I only wish they didn’t crumble quite so much when cut, but those browned bits that like to flake off are the best part; consider them your reward as the scone-cutter.

    a slice of poppy seed and lemon curd mega scone

    So while these scones may not be perfect, with a spot of extra lemon curd, they do make a perfectly lovely breakfast.

    bowl of lemon curd

    Hopefully, the elusive culinary fairy godmother has a thing for scones...

    top down shot of slices of mega scone

    ‘cause I’ve got some baking to do.

    slice of poppy seed and lemon curd mega scone

    For more scone recipes:

    • Satsuma Oat Scones
    • Irish Soda Scones
    • Fig and Ginger Scones
    • Cherry Marzipan Scones

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this poppy seed scone recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Poppy Seed Mega Scone, with Meyer Lemon Curd

    Inspired by 101 Cookbooks

    Makes 6-8 scones

    For the lemon curd, use the generous recipe posted here,or use my smaller recipe, with or without the lavender, posted here. Or get the store-bought stuff; the scones will still rock.

    2 tablespoons poppy seeds, plus more for sprinkling
    2/3 cup half and half, plus more for brushing
    1 cup all-purpose flour
    1 cup whole spelt (or whole wheat pastry) flour
    1/4 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    6 tablespoons (3 ounces) unsalted butter, cold, in 1/4" dice
    1 teaspoon vanilla extract
    1/2 cup lemon curd (see headnote), chilled, plus more for serving
    coarse sugar (such as sugar in the raw), for sprinkling

    Combine the poppy seeds with the half and half, and set aside in the fridge while you get the rest of the recipe together.

    Position a rack in the center of the oven, and preheat to 425º.

    In a large bowl, whisk together the flours, sugar, baking powder and salt. Add the butter, and work with your fingertips or a pastry cutter until the mixture resembles a coarse meal with some pea-sized butter bits remaining. (Optionally, freeze this mixture for 10-15 minutes to get it really cold; this will make the dough easier to roll out, and will result in tender-er scones.)

    Stir the vanilla into the half and half, and drizzle the half and half mixture over the flour mixture a little at a time, scooping up the poppy seeds from the bottom and adding them in, tossing the mixture with a rubber spatula or wooden spoon, and eventually with your hands, until the scone dough just comes together and no floury bits remain. You may need to add an extra drizzle of half and half, but try to keep the dough on the dry side; it will be easier to roll out, and will bake up crisper.

    Turn the dough out onto a lightly floured sheet of parchment paper, and roll it into a 12x9" rectangle, 3/8” or so thick, flouring and turning the dough as necessary to prevent it from sticking. (An easy way to flip the dough over when it starts to stick is to dust the top with flour, place another piece of parchment over the top, grasp the whole thing in your hands, and flip everything over. Peel off what is now the top piece of parchment, dust the dough with a bit of flour, and continue rolling it out.)

    With a long side of the rolled-out dough facing you, spread 1/2 cup of lemon curd evenly over the middle third of the dough, leaving 1/2" boarder on either side (see photos in post, above). Fold the bottom third of the dough up over the curd, like folding a letter, then fold the top down. Brush the top and sides of the dough with more half and half, and sprinkle with poppy seeds and coarse sugar.

    Slide the scone and its parchment paper onto a baking sheet. Bake the scone until golden on top, and the curd is bubbling, 25 - 30 minutes. The scone may crack in places and reveal its yellow interior.

    Let the scone cool completely before cutting it into bars or triangles. Serve with additional lemon curd.

    The scones will keep for a few days in the fridge. Heat them in a 350º oven or toaster oven to crisp them up a bit.

    overhead shot of mega scone

    You might also like...

    Biscuits, Scones & PastriesSpringSummerLemon
    « Herbed Spinach and Goat Cheese Calzone
    Rhubarb Crumb Bars »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. rcakewalk says

      May 13, 2011 at 9:24 pm

      Hello... NOW I know why our comments to each other weren't showing up and were disappearing and otherwise doing strange things!

      This mega scone looks amazing, and lemon curd with poppy seed? I'm just about ready to eat poppy seeds again after near-overdose a month or so ago, maybe scones are the answer!

      (I have a VitaMix, and have been able to sprout and grind my own sprouted flour to answer your question that didn't show up anywhere but my email. I splurged and got it last Fall, and already it's indispensable. My co-op isn't carrying sprouted grain flour either, and it seems expensive when I see it online...more reasons I can justify my purchase!)

      Reply
    2. alanna says

      May 17, 2011 at 5:37 am

      Totally - thanks, Blogger!

      I think I know the poppy seed OD to which you are referring, and I'm hoping to try your recipe for poppy seed filled yeasted coffee cake sometime soon - it looks amazing. And I still have a ludicrous amount of seeds to use up, even after making these scones twice.

      I have always wanted a VitaMix, but never knew whether to believe that you could really grind grains in them, so it's good to hear (and see on your site!) your testimonial.

      Cheers!

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Footer

    Instagram

    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking
    Wishing everyone a sweet and snuggly day 💞

💘Beet-tinted ombré cream cheese frosting for all-natural GF red velvet cake 
💘Zeppo & Hank adorableness

Cake recipe linked @the_bojon_gourmet 

Cat lovers here until purrther notice 😸😸

https://bojongourmet.com/gluten-free-red-velvet-cake-natural/

#valentinesday2023 #lovecatsforever #redvelvetcake #gfbaking
    Is chocolate your love language? It's mine for sur Is chocolate your love language? It's mine for sure! 

I've rustled up 30 of my favorite GF chocolate treats on TBG. There's pie. There's cake. There are cookies, bars, and puddings.

Here are a few in no particular order:
-chocolate hazelnut tiramisu
-GF banana cake with coconut milk ganache
-fudgy GF chocolate bundt
-blender chocolate PB pie
-vegan chocolate tahini tart
-GF DF blondies
-chocolate almond olive oil cake
-red velvet cake (all-natural, tinted with beets!)
-chocolate tahini blender pudding
-GF brownie cookies

All recipes linked @the_bojon_gourmet 

https://bojongourmet.com/gluten-free-chocolate-desserts-recipes/

#chocolovers #chocolove #valentinesday2023

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack