Title: Lemon/poppy Seed Scones
Categories: None
Yield: 1 Servings

------------------------------MIX IN ONE BOWL------------------------------
2 1/2 c Flour
1/4 c Sugar
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 Lemons, grated rind of (use
-2 if you use plain yogurt)
-(up to 2)
2 tb Poppy seed (I find this is
-the minimum you can use and
-still keep the right taste)

---------------------------MIX IN A SEPARATE BOWL---------------------------
1 ts 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 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.