Lemon-Poppy Seed Scones

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 large eggs lightly beaten
• 2 cups flour all-purpose
• 0.3 cup granulated sugar 
• 1.5 tablespoons lemon rind grated
• 0.5 cup buttermilk 1% low-fat ()
• 1.5 tablespoons poppy seeds 
• 1 teaspoon powdered sugar 
• 0.3 teaspoon salt 
• 3.5 tablespoons stick margarine chilled cut into small pieces

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 37
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking powder, and next 3 ingredients in a large bowl; stir well with a whisk.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles fine crumbs.
5. Add poppy seeds, lemon rind, egg, and buttermilk; stir with a fork until dry ingredients are moistened.
6. Transfer to a lightly floured surface; pat into a 7-inch circle
7. 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.)
8. Bake at 375 for 21 to 23 minutes or until golden brown.
9. Transfer to a wire rack; sift powdered sugar over top.