Scottish Lemon Scones

SCOTTISH LEMON SCONES

2 cups all purpose flour 1 large egg 3 tbsp. grated lemon rind 1 tsp. poppy seeds 1 1/2 tbsp. lemon juice 1 cup sifted icing sugar 1/2 cup buttermilk 2 teas. baking powder 1/4 tsp. baking soda 1/2 tsp. Salt 2 tbsp. sugar 1/3 cup butter Preheat oven to in 425 � Slightly beat egg and add to butter milk, set aside. In a bowl, add flour, lemon rind, poppy seeds, and lemon juice. Once butter is  cut into pats, add to bowl; work with pastry cutter until mixture is crumbly. Add buttermilk mixture. Turn dough out onto lightly floured surface and knead five or  six times, divide in half and roll or pat each section into circle. Cut each circle into six wedges placing one inch apart on lightly greased sheet. Bake for 12 - 15 minutes or until golden brown. For topping combine 11/2 tablespoons, fresh lemon juice and 1 cup sifted powdered sugar. Drizzle evenly on scones. MAKES 16 servings. NOTE: These make a wonderful breakfast or brunch treat. They are also nice served with lemon curd.

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 * Catsrecipes Y-Group