Lemon/poppy seed scones

1 Servings

Ingredients

Quantity Ingredient
2½ cup Flour
¼ cup Sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 Lemons, grated rind of (use 2 if you use plain yogurt) (up to 2)
2 tablespoons Poppy seed (I find this is the minimum you can use and still keep the right taste)
1 teaspoon Lemon extract
1 Egg equivalent
1 Container (8 oz) of fatfree yogurt (plain is OK, but lemon is better)

Directions

MIX IN ONE BOWL

MIX IN A SEPARATE BOWL

From: Christel=Reeve%SQA%Banyan@...

These come out more "cakelike" than a traditional scone.

Mix the dry ingredients into the wet ingredients. Try to use as few strokes as possible. Divide dough in half. Pat out each half onto a fat-free sprayed cookie sheet to a 7" circle. Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.

Posted to Digest eat-lf.v097.n051 by Chris Woods <cmwoods@...> on Feb 22, 1997.

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