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1
Preheat oven to 450F.
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2
Line 2 heavy large baking sheets with parchment.
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3
Blend flour, 3 tablespoons poppy seeds, baking powder and salt in large bowl of electric mixer.
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4
Add butter and beat until mixture resembles coarse meal.
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5
Whisk 1 cup milk, 2 eggs and sugar in small bowl to blend.
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6
Add to flour mixture and mix just until smooth dough forms (dough will be very sticky).
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7
Transfer dough to generously floured work surface.
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8
Sprinkle dough lightly with flour.
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9
Gently roll out to 1/2-inch-thick round.
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10
Using 2 1/2-inch round cookie cutter, cut out scones.
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11
Transfer to baking sheets.
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12
Reroll scraps and cut out additional scones.
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13
Transfer to sheets.
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14
Whisk remaining egg and 1 tablespoon milk in small bowl.
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15
Brush mixture over scones.
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16
Sprinkle with additonal poppy seeds.
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17
Bake scones until golden brown, about 12 minutes.
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18
Cool on rack.
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19
Serve warm or at room temperature.
