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This is a fast, slightly sweet quick-bread for breakfast or a snack.

Lemon Poppy Seed Scones

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 the margarine until totally mixed.  (Best way is to dump it  into a food processor.)   Place in a bowl. 

Combine milk, lemon juice and 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 and turn out the scones.  Turn and knead very gently about three times.  Pat out in a circle about 3/4" thick.  Either cut into wedges, or if desired, into 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 and 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 and heated in a skillet for a second meal.