Lemon-Poppy Seed Scones

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 3 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons grated lemon rind
• 1 large egg, lightly beaten
• 1/2 cup low-fat buttermilk (1%)
• Cooking spray
• 1 teaspoon powdered sugar

1. Preheat oven to 375u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles fine crumbs. Add poppy seeds, lemon rind, egg, and buttermilk; stir with a fork until dry ingredients are moistened. Transfer to a lightly floured surface; pat into a 7-inch circle
3. Transfer dough to a baking sheet coated with cooking spray; cut into 8 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.) Bake at 375u0b0 for 21 to 23 minutes or until golden brown. Transfer to a wire rack; sift powdered sugar over top.

flour, baking powder, baking soda, salt, sugar, butter, poppy seeds, lemon rind, egg, lowfat buttermilk, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/lemon-poppy-seed-scones (may not work)