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.