425 degree oven.

TOPPING:

4 tbsp. sugar
2 tbsp. lemon juice

SCONES:

2 c. all-purpose flour
2 tbsp. sugar
2 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter, cut up
2/3 c. buttermilk
1 lg. egg
1 tbsp. poppy seeds
1 tsp. grated lemon peel

Combine dry ingredients in large mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl. Pour onto dry ingredients. Add poppy seeds and lemon peel. Mix with fork until blended.

On lightly floured surface knead dough 5 or 6 times. Transfer to greased cookie sheet and pat into 8 inch circle with floured hands. Cut into 8 wedges with long sharp floured knife-do not separate. Bake 14-16 minutes until golden brown.

Brush topping over top of hot scones. Serve warm.

215 calories per scone, 7 grams of fat per scone, 43 mg. of cholesterol.

For Cheddar-Chive Scones: Reduce sugar to 1 tablespoon, omit poppy seed and lemon peel. Add Cheddar cheese (shredded), 1 tablespoon chives, omit topping.