Lemon Poppyseed Buttermilk Scone

• 2 cups all purpose flour
• 2 tablespoons sugar I used Splenda
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick butter cut up
• 2/3 cup buttermilk my own addition as 2/3rds was not quite enough
• 1 large egg separated
• 1 tablespoon lemon juice
• 2 teaspoons sugar or Splenda for sprinkling
• 1 tablespoon poppyseeds
• 1 tablespoon lemon peel dehydrated, yes I know you usually use lemon zest, but who forgot to

1. Preheat your oven to 375 degrees.
2. In a big bowl mix the flour, 2 tablespoons of Splenda, baking powder, baking soda, salt, lemon peel, and poppyseeds.
3. With a pastry blender, cut in the butter until the mixture turns into coarse crumbles.
4. In a separate cup mix your egg yolk and buttermilk.
5. Make a well in the center of the dry ingredients, and add the milk.

flour, sugar i, baking powder, baking soda, salt, butter, buttermilk, egg, lemon juice, sugar, poppyseeds, lemon peel

Taken from www.yummly.com/recipe/Lemon-Poppyseed-Buttermilk-Scone-1661960 (may not work)