Lemon Poppy Seed Scones
A recipe from the Sneaky Kitchen
Assemble ingredients, then preheat oven to 425.

2 cups unbleached flour
2 Tbsp sugar
1 Tbsp baking powder
1 large pinch of baking soda
3 Tbsp non-hydrogenated margarine (not lite)
1 cup fat free or low fat milk
1 Tbsp lemon juice (bottled is fine)
1/4 tsp. lemon extract
1 egg, separated
poppy seeds
extra flour for cutting board

Mix dry ingredients; cut in margarine until totally mixed.  (Best way is to dump it into a food processor.)   Place in a bowl. 

Combine milk, lemon juice & lemon extract.  Beat in egg yolk.  Add wet ingredients to dry, stirring gently with a fork only until mixed.

Sprinkle a cutting board or smooth surface with flour & turn out the scones.  Turn & knead very gently about 3 times.  Pat out in a circle about 3/4" thick.  Either cut into wedges, or if desired in rounds with a small to medium size biscuit cutter.  Place in a pan, barely touching each other.

Bake for about 10 minutes or until tops just start to turn golden.  While they are baking, beat the egg white until frothy.  Remove scones & quickly brush tops with egg white.  Immediately sprinkle with poppy seeds.  Return to oven for 2 to 5 minutes until tops are golden brown.

Serve with low-fat cream cheese or lite non-hydrogenated margarine such as Smart Balance.   Scones may be split, very lightly buttered or sprayed with cooking spray & heated in a skillet for a second meal.