Recipe - Lemonpoppy Seed Scones

MIX IN ONE BOWL
2 One half cup Flour
One fourth cup Sugar
2 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
1 Lemons, grated rind of (use
2 if you use plain yogurt)
(up to 2)
2 tablespoon Poppy seed (I find this is
the minimum you can use and
still keep the right taste)

MIX IN A SEPARATE BOWL
1 teaspoon Lemon extract
1 Egg equivalent
1 Container (8 oz) of fatfree
yogurt (plain is OK, but
lemon is better)

From: Christel=Reeve%SQA%Banyan@magnolia.banyan.com

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 fatfree
sprayed cookie sheet to a 7" circle. Cut each circle into 6 wedges. Bake at
425F for 1214 minutes or until golden brown.

Posted to Digest eatlf.v097.n051 by Chris Woods cmwoods@indiana.edu on
Feb 22, 1997.