Lemon Poppyseed Buttermilk Scone
By: Kait Nolan
Published: Saturday, December 5, 2009 - 12:22am

Ingredients




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 of butter, cut up
2/3 cup + 1 tablespoon buttermilk (my own addition as ⅔rds was not quite enough)
1 large egg, separated
1 tablespoon lemon juice
2 teaspoons sugar (or Splenda) for sprinkling
1 tablespoon + 1 teaspoon poppyseeds
1 tablespoon dehydrated lemon peel (yes I know you usually use lemon zest, but who forgot to

Preparation

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. 6 Stir until just combined.  If you’re me, this might take some work and light kneading. 7 Transfer the dough to a (well the book says ungreased cookie sheet but I didn’t read, so I used Pam for baking) cookie sheet. and shape into a 7 1/2 inch round (you’ll want to flour your hands). 8 With a floured knife, cut the round into 8 wedges but don’t separate. 9 Brush the top with egg white and sprinkle the last of the sugar/Splenda over the top. 10 Bake for 22-25 minutes, until golden brown. 11 Then serve warm or if you have more self control than I do, separate the wedges to cool on a wire rack.