Lemon/poppy Seed Scones
Try this Lemon/poppy Seed Scones recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 1/2 c flour
- 1/4 c sugar
- 1/2 ts salt
- 2 ts baking powder
- 1 ts baking soda
- 2 tb poppy seed (i find this is
- 1 ts lemon extract
- 1 egg equivalent
- 1 container (8 oz) of fatfree
- 1 lemons, grated rind of (use
- mix in one bowl
- mix in a separate bowl
- Carbohydrate 443.0425 g
- Cholesterol 0 mg
- Fat 3.77532 g
- Fiber 10.9568001793623 g
- Protein 39.08692 g
- Saturated Fat 0.61107 g
- Serving Size 1 1 Serving (606g)
- Sodium 2720.07 mg
- Sugar 432.085699820638 g
- Trans Fat 1.224462 g
- Calories 1975 calories
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 <cmwoods@indiana.edu> on Feb 22, 1997.
