Lemon Poppyseed Scones

By far my favorite scones ever. Tart, sweet, and super moist!

2 3/4 c all purpose flour

2 tsp baking powder
1 c sugar
1 tsp salt
Zest of 3 lemons
1 Tbsp poppyseeds

1/2 c butter (or fat substitute)
1 egg
Juice of 3 lemons
1/3 c sour cream

Granulated sugar for dipping.

1. Mix dry ingredients together.
2. Slowly add butter in small clumps to dry ingredients until sandy crumble.
3. Whisk together egg, lemon juice and sour cream. Add to dry just too mix.
4. Form into 9 loose balls, flatten slightly on cookie sheet. Dip top of scones into granulated sugar.
5. Bake 375F for 16 mins or until golden brown