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Lemon Poppyseed Scones

3 cups all-purpose flour
1 cup sugar
4 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into small pieces
1 large egg
3 tablespoons fresh lemon juice
1/3 cup (about) buttermilk (try yogurt, too)

Preheat oven to 375°F. Position rack in top third of oven.

Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt. Add butter and cut in until mixture resembles coarse meal.

Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture and mix until moist clumps form. Add 1/3 cup buttermilk. Mix gently just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges.

Transfer scones to large baking sheet; brush with buttermilk.

Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

Bake at 375° for 20-25 minutes.