Lemon-Poppy Seed Scones

2 1/2 C all purpose flour
3 t. baking powder
1/4 t. salt
1/4 C sugar
1 T poppy seed
1/3 C margarine
2 t lemon juice
3/4 C skim milk

Heat oven to 425 degrees.  Spray cookie sheet with non-stick cooking spray.  Mix flour, baking powder, salt, sugar and poppy seed in a large bowl.  Cut in margarine until mixture resembles fine crumbs.  Mix lemon juice and milk; stir into flour mixture until dough leaves side of the bowl.

Turn dough onto lightly floured surface; gently coat dough with flour.  Knead lightly 10 times.  Pat into 9-inch circle.  Coat with a thin film of apply jelly.  Sprinkle with sugar.  Cut into wedges.  Place on cookie sheet.  Bake 12 to 15 minutes or until golden brown.  Serve immediately.