To prepare lemon poppy seed scones first position oven rack in the top third of oven.
Preheat oven to 190ºC.
Grease and lightly flour a baking sheet.
Mix flour, baking powder, 1 cup sugar, poppy seeds, lemon peel and salt into the bowl of a food processor.
Add butter and cut in by pulsing on and off, until the mixture resembles coarse breadcrumbs.
In a medium bowl, whisk egg and lemon juice until blended.
Add to the flour mixture and pulse until moist clumps form.
Add milk and pulse until dough just comes together, adding more milk 1 teaspoon at a time if dough seems dry.
Using clean floured hands, gather dough into a ball.
Knead lightly until smooth and roll out to a 8/10 cm thickness.
Cut out rounds using a 5 cm cookie cutter.
Re-roll the scraps and cut out more rounds.
Place the scones on the prepared baking sheet and brush lightly with milk and sprinkle with remaining 1 tablespoon sugar.
Bake until scones are golden brown and a cake tester inserted in the center comes out clean, about 18 to 22 minutes.
Cool the lemon poppy seed scones on a wire rack and serve.