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Stuffed Lemon–Poppy Seed Scones
Ingredients
  • ⅓ cup whole milk, plus more for brushing
  • 1 tablespoon poppy seeds
  • 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 to 2 lemons)
  • 2 ¼ cups cake flour, plus more for dusting
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 Earl Grey tea bag, leaves removed and finely crushed (about 1 ½ teaspoons)
  • ½ teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg
  • ¼ cup lemon curd
  • Turbinado sugar, for sprinkling
Steps
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