Recipe By : The Art of Quick Breads, Beth Hensperger
Preheat oven to 400 degrees. Cut the margarine into the flour, sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture and the egg into the flour mixture until the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9 inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm.