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lemon/poppy seed scones

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsSelenium, Natrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup Flour

  2. 1/4 cup Sugar

  3. 2 teaspoons Baking powder

  4. 1 teaspoon Baking soda

  5. 1/2 teaspoon Salt

  6. 1 Lemons, grated rind of (use 2 if you use plain yogurt) (up to 2)

  7. 2 tablespoons Poppy seed (I find this is the minimum you can use and still keep the right taste)

  8. 1 teaspoon Lemon extract

  9. 1 Egg equivalent

  10. 1 Container (8 oz) of fatfree yogurt (plain is OK, but lemon is better)

Instructions Jump to Ingredients ↑

  1. 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 on Feb 22, 1997.

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