In a large bowl, combine the first nine ingredients; mix well. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened.
Spoon into a 9-inch round pan coated with non-stick cooking spray. Sprinkle with poppy seeds. Bake at 400 for 20 – 25 minutes or until golden brown. Cool in pan on a wire rack. Cut into wedges. Yield: 10 servings.