Lemon Poppyseed Buttermilk Scone
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup + 1 tablespoon buttermilk (my own addition as ⅔rds was not quite enough)
1 large egg, separated
1 tablespoon lemon juice
1 tablespoon + 1 teaspoon poppyseeds
Preheat your oven to 375 degrees.
Make a well in the center of the dry ingredients, and add the milk.
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).