Mom's favorite

• 3 cups all purpose flour
• 1 cup plus 1 tablespoon sugar
• 3 tablespoons poppy seeds
• 1 tablespoon baking powder
• 2 teaspoons grated lemon peel
• 1 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/3 (or more) cup whole milk

INSTRUCTIONS

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 in processor.

Add butter and cut in, using on/off turns, until mixture resembles coarse meal.

Whisk egg and lemon juice in medium bowl to blend.

Add to flour mixture. Using on/off turns, process until moist clumps form. Add ⅓ cup milk. Using on/off turns, process 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 milk. Sprinkle with remaining 1 tablespoon sugar.

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