Lemon-Poppy Seed Scones

2 C. flour

2 t. baking powder

1⁄4 t. baking soda

2 T. sugar

1 t. poppy seeds

2 t. grated lemon rind

1⁄3 C. butter

1⁄2 C. buttermilk

1 egg, lightly beaten

1 T. milk

Glaze

1 1⁄2 T. fresh lemon juice

1 C. powdered sugar

Combine dry ingredients; cut in butter until crumbly. Add buttermilk and egg, stir until moistened.

Turn dough onto lightly floured surface and knead 5-6 times. Divide dough in half, roll each portion into a 6-inch circle. Cut each circle into 8 wedges and place 1-inch apart on lightly greased baking sheet.

Bake at 425° F for 12-15 minutes or until golden brown.

Combine lemon juice with powdered sugar and drizzle over warm scones.

Yield: Makes 16 scones