LEMON POPPY SEED SCONES

                      LEMON POPPY SEED SCONES

6 c. flour

1 c. sugar

3 lemon rinds

3 T. baking powder

1-1/2 t. salt

1-1/2 c. softened butter

3 T. poppy seeds

3 eggs

juice of 3 lemons

milk

          Combine dry ingredients and cut in butter.  Blend

enough milk to make 2 cups with eggs and juice.  Combine wet and

dry mixtures.  Roll dough out to 1-1/2 inch thick.  Cut into 3-

inch rounds.  Place on greased sheets.  Bake at 375 degrees for

20 to 25 minutes.  Makes 10 to 12 large scones.

                                              From:  Donna Kummer

                                      Date Entered:  June 7, 1991